SHEPHERD’S PIE WITH CAULIFLOWER MASH

SHEPHERD’S PIE WITH CAULIFLOWER MASH
Serves 6
Here’s a healthier take on family favourite shepherd’s pie – a great winter warmer. Use mashed cauliflower instead of potato for a lighter version of that classic pie topping.
1 large head cauliflower florets, chopped
4 tablespoons olive oil (or coconut oil)
1 teaspoon ground cumin
1 brown onion, diced
4 garlic cloves, diced
2 celery sticks, diced
2 medium carrots, diced
600 g lamb mince
2½ tablespoons tomato paste
1 teaspoon thyme leaves, chopped
80 ml dry red wine
375 ml beef stock or chicken stock (check gluten-free if required)
3 tablespoons flat leaf parsley, roughly choppedPreheat the oven to 180ºC.
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 it aside.
Heat two tablespoons of olive oil in a large frying pan or saucepan over a medium to high heat. Add the cumin, onions, garlic, celery and carrots and cook for five minutes, or until they soften and begin to brown.
Add the lamb mince and cook until browned. Add the tomato paste and thyme and cook for one minute, then pour in the wine and 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 through the puree and season to taste with salt and pepper.
To assemble, spread the meat mixture into the base of an ovenproof dish. Top with the cauliflower puree and smooth the top out evenly. Bake the pie in the oven for 30 minutes, or until lightly golden. Sprinkle with parsley and serve with a fresh, seasonal salad of your choice.
Photo and recipe posted by Adam Cloete