Pete Evans' shepherd's pie. Styling: Deb Kaloper. Photos: Mark Roper.
1 large head cauliflower florets, chopped
4 tbsp olive oil (or coconut oil)
1 tsp ground cumin
1 brown onion, diced
4 garlic cloves, diced
2 celery sticks, diced
2 medium carrots, diced
600g lamb mince
2 1/2 tbsp tomato paste
1 tsp thyme leaves, chopped
80ml dry red wine
375ml beef stock or chicken stock (check gluten-free if required)
3 tbsp flat leaf parsley, roughly chopped
1. Preheat the oven to 180C.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
- Main Ingredients - Lamb, Cauliflower
- Course - Dinner, Main-course
- Occasion - Midweek dinner, Family meals