Shepherd’s Pie

A lower carb version of the classic Shepherd’s Pie. Packed with vegetables, this dish is great for a family dinner, when entertaining or when you want leftovers for the next day.

Ingredients Method
Ingredients
1
kilogram
grass fed beef or lamb (or a combination of both)
2
brown onions, diced
4
garlic cloves, chopped
3
carrots, grated
2
zucchinis, grated
4
celery sticks, chopped
250
grams
mushrooms, sliced
400
grams
tin of diced tomatoes
1
cup
chicken or beef stock
2
tablespoons
tomato paste
Italian dried herb mix
Salt and pepper to taste
Cauliflower Mash Topping
1
small cauliflower
55
grams
butter
30
millilitres
double / heavy cream
Salt and pepper to taste
50
grams
grated cheddar cheese
Method
1.Heat olive oil in a large saucepan and cook mince. Use a masher to help separate any large chunks. When cooked through, transfer the mince into another heatproof bowl.
2.Add more olive oil to saucepan and saute the onions and garlic until translucent.
3.Add all the other vegetables and cook for a few more minutes.
4.Now return the mince to the saucepan and add the tin of chopped tomatoes, stock and seasonings.
5.Simmer for about 20 minutes until all cooked through.
6.While the mince mixture is simmering, start preparing the Cauliflower topping.
7.Boil the cauliflower until soft, this takes about 8–10 minutes.
8.Drain and allow all the steam to escape. Too much water left in the saucepan will make a ‘sloppy’ mash.
9.Add the butter, salt, pepper and cream. Using a stick blender, puree until smooth.
10.Assemble the Shepherd’s Pie by placing the cooked mince and vegetable mixture in the bottom of a large casserole dish.
11.Top with the cauliflower mash then sprinkle on the cheese.
12.Bake at 180 °C (356 °F) for 20 minutes until the cheese is golden.