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A comforting shepherd’s pie with a rich filling of lean lamb, green lentils, mushrooms and carrots in a thyme and tomato gravy, topped with creamy, cheesy-tasting cauliflower mash and baked until golden. Lean lamb and lentils make it high in protein, and the cauliflower, lentils and vegetables add plenty of fibre.
Filling
Cauliflower mash
A large ovenproof casserole or deep frying pan, a large saucepan, and a potato masher or stick blender.
1.
Heat the oven to 200c (180c fan).
2.
Heat the oil for the filling in the casserole over a medium heat. Cook the onion and carrots until softened (5 minutes).
3.
Add the lamb and cook, breaking it up, until browned (5 minutes). Pour off any fat.
4.
Stir in the garlic and thyme for 1 minute, then the tomato purée for 1 minute. Add the mushrooms and cook for 3 minutes.
5.
Add the lentils, Worcestershire sauce and stock. Simmer, stirring occasionally, until thick (15 minutes). Season with pepper.
6.
Meanwhile, cook the cauliflower in boiling water until very soft (12–15 minutes). Drain well and leave to steam dry for a few minutes.
7.
Mash or blend the cauliflower with the oil, parmesan, garlic powder and pepper until smooth.
8.
Spread the mash over the filling (or transfer the filling to a baking dish first if your pan isn’t ovenproof). Rough up the top with a fork.
9.
Bake until golden and bubbling (20–25 minutes). For a crispier top, finish under the grill for 2–3 minutes.
10.
Make ahead: Assemble up to 24 hours ahead and keep covered in the fridge. Bake for 35–40 minutes, until piping hot.
11.
12.
Storage information
Leave to cool, then cover and refrigerate for up to 3 days. Reheat in the oven until piping hot all the way through. Freeze for up to 3 months; defrost overnight in the fridge and reheat until piping hot.
Tip
Half and half mash: Use 1 cauliflower and 500g potatoes for a topping that’s closer to traditional.
Cost-saving tips
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