Cauliflower Shepherd’s Pie
From ‘The Art of Eating Well’ by Jasmine and Melissa Helmsley
Courses
Main
Servings
Prep Time
4
20
minutes
Cook Time
40
minutes
Servings
Prep Time
4
20
minutes
Cook Time
40
minutes
Ingredients
1
tbsp
ghee or duck fat
500
g
minced lamb
1
large onion or leek
finely chopped
1
celery stick
finely diced
2
carrots
finely diced
2
dried bayleaves
1
tsp
dried rosemary or 2fresh
roughly chopped
1
tsp
dried thyme or 2fresh
1
garlic clove
diced
1
courgette
finely diced
1
tbsp
tomato puree
250
ml
red wine
500
ml
bone broth
small handful of fresh
chopped parsley
sea salt and black pepper
For the topping:
2
x cauliflowers
25
g
butter
I use goat’s
4
Garlic cloves
crushed (optional)
100
mls almond milk
optional
Instructions
Heat half the ghee in a large pan, brown the mince and set aside.
Add the remaining ghee to the pan and sauté the onion, celery, carrot, bay leaves, rosemary and thyme for 5 minutes.
Add the garlic and courgette and fry for a further minute.
Return the mince to the pan and stir in the tomato puree and red wine and cook over a medium heat for a few minutes until the liquid has reduced.
Add the broth and simmer with the lid on for about 30 minutes (or up to an hour).
Stir through the parsley and season.
Meanwhile make the mash by steaming the cauliflower until soft and mashing it up with the butter, garlic and milk if required.
Pour the mince into an oven proof dish and spoon the mash over the top using a fork to smooth out.
Bake for about 25-30 minutes until golden.
Finish with a sprinkle of chives or some fresh thyme leaves.