Lamb Shepherd’s Pie

Click here for the downloadable recipe.


INGREDIENTS

Lamb

2 tbsp coconut oil

1 onion, chopped

1 garlic clove crushed

500g Lamb mince

2 tbsp tomato paste

1 tsp Italian herbs

½ cup beef stock

Salt and pepper for seasoning

Caulimash topping

1 large cauliflower head

1 egg yolk

100 g butter

Ground nutmeg, to taste

METHOD

  1. Heat the oil in a large frying pan and add the onions and garlic. Cook 5 minutes, stirring occasionally.

  2. Add the lamb mince, Italian herbs, tomato paste, salt and pepper, stirring well. Cook for 6-8 minutes, until the meat is browned.

  3. Add the stock and simmer for 5-10min.

  4. Set the meat mixture aside. Preheat oven to 180 degrees.

  5. Steam the cauliflower until very soft. Place in a food processor and purée until smooth. While the blender is running, add the egg yolk and the butter, until melted and smooth. Add nutmeg to season.

  6. To assemble the pie, fill a ovenproof dish with the mince and top with the mash, spreading evenly. Grill in oven for 15 minutes.