Here’s a healthier take on the traditional shepherd’s pie – a WHL fave winter warmer – shepherd’s pie topped with cauliflower mash recipe.
Using mashed cauliflower instead of potato creates a lighter version of that classic pie topping. It’s refreshingly different!
Ingredients:
1 large head cauliflower, florets chopped
1tsp ground cumin
1tsp rosemary (fresh or dried)
1 onion, chopped
2 garlic cloves chopped
1 carrot grated
500g lamb mince
2tbsp tomato puree
30ml white wine (optional)
300ml reduced salt vegetable stock
1tbsp milk
Handful cheese (I used a combination of Cheddar & Parmesan)
2 sprigs of rosemary
Salt and pepper
Method:
Preheat oven 180 degrees.
Bring a large saucepan of water to the boil then add the cauliflower and cook for about 10 minutes until tender. Drain the cooked cauliflower in a colander and set aside.
Heat two tablespoons of olive oil in a large cast iron pan or saucepan over a medium to high heat.
Add the cumin, onions, garlic, celery and grated carrot and cook for five minutes, or until they soften and begin to brown.
Add the lamb mince and cook until browned. Add the tomato puree and thyme and cook for one minute, then pour in the stock and simmer for 10 minutes, stirring occasionally. Season with sea salt and freshly cracked pepper.
Meanwhile, place the cooked cauliflower in the food processor and blend until smooth. Blend two tablespoons of oil and one tablespoon of milk through the puree and season to taste with salt and pepper.
To assemble, spread the meat mixture into the base of an ovenproof dish or flatten out in cast iron pan. Top with the cauliflower puree and smooth the top out evenly. Sprinkle cheese on top.
Bake the pie in the oven for about for about 30 minutes then place under grill until golden brown.
Decorate with rosemary if desired.
