Shepherd's Pie

Sometimes you need some real traditional comfort food, and this is it! I love this for a weekend meal with the family or just a day you need something to eat that feels like a warm hug. I've swapped out all of the high carb ingredients, but I don't think you lose anything in flavour.

Ingredients

Olive oil
1 onion diced
3 garlic cloves minced
2 carrots diced (optional)
500g lamb mince
2 tbsp tomato purée
1 tbsp thyme leaves
½ tbsp worcestershire sauce
500ml beef stock
2 cauliflowers cut into florets
4 tbsp butter
3 tbsp nutritional yeast (optional)
1 tbsp garlic powder
Salt and pepper

Instructions

Step 1

In a large pan, heat a drizzle of olive oil (1½ tbsp) over medium high heat.

Step 2

Once hot, add the onion, garlic, and carrots. Allow to cook for a few minutes until the onion has become soft and translucent.

Step 3

Add the lamb mince, breaking it up with a wooden spoon.

Step 4

Add the tomato purée, thyme, and worcestershire sauce, and allow to cook until the lamb is browned.

Step 5

Add the beef stock, bring to a boil and then reduce to a simmer. Allow to simmer for about 40 minutes, after which the liquid should have reduced.

Step 6

Preheat your oven to 170°C.

Step 7

Meanwhile, blanch your cauliflower in boiling water for a few minutes until very tender. Drain the water, mash and heat over a low heat.

Step 8

Add the butter, nutritional yeast (if using), garlic powder, pepper, and a generous amount of salt. Stir until fully combined.

Step 9

Add the lamb mixture to the bottom of the baking dish, and then top with the cauliflower mash.

Step 10

Bake in the oven for about 25 minutes.

Step 11

Step 12

Halal Friendly

Recipe by

Head chef