Ingredients
Scale
- Pie
- Extra Virgin Olive Oil
- 1 red onion diced
- 500g / 1 lb mince/ground beef or lamb
- 2 cloves of garlic
- 400g / 13 oz tinned chopped tomatoes
- ¼ cup beef stock
- 3 carrots grated/shredded
- Cauliflower Mash Topping
- 1 small or ½ large cauliflower cut into pieces
- 50g / 2 oz/ 4 tbs butter
- 30ml / 2 tbs heavy cream
- salt and pepper to taste
- 50g/ 1.8 oz/ ½ cup grated/ shredded cheese of choice
Nutrition
Calories: 284 Total Carbohydrates: 10g Total Fat: 18.5g Dietary fiber: 3.2g Protein: 20g Amount Per: 1 serve Sugar: 5g
Directions
- Shepherd's Pie
- Heat the olive oil in a large saucepan and fry the red onion and garlic until cooked, but not browned.
- Add the mince and stir until it is all cooked and browned.
- Add the beef stock, tin of chopped tomatoes and grated carrots. Mix.
- Reduce the heat to a simmer. Simmer uncovered for 10 minutes while making the cauliflower topping. Let the liquid evaporate so the mince thickens.
- Cauliflower Topping
- Boil the cauliflower until soft, this takes about 8-10 minutes.
- Drain and allow ALL the steam to escape. Too much water left in the saucepan will make a 'sloppy' mash.
- Add the butter, salt, pepper and cream. Using a stick blender with a blade attachment, puree until smooth.
- To Assemble:
- Place the shepherd's pie mince/ground meat mix in the bottom of a large casserole dish. Top with the cauliflower mash then sprinkle on the cheese.
- Put the casserole dish on a baking try to catch any liquid that may bubble over.
- Bake at 180C/350F for 20 minutes and until the cheese is browned.