- 1 large white onion, chopped finely
- 2 carrots chopped finely
- 1 celery stick chopped finely
- 2 cloves garlic, minced
- 500g lean minced lamb (You could use beef also to make a Cottage Pie)
- 500ml chicken/beef/veg stock
- 2 rosemary stalks. Leaves removed & finely chopped
- Handful of parsley
- 1 cauliflour
- 2 leeks
- Salt & Pepper
- 1 tbsp coconut oil or a knob of butter
- Pre-heat the oven to 180C
- In a frying pan melt the coconut oil or butter & gently fry the onion, carrot, garlic & celery until soft.
- Add the mince & brown all over.
- Next add the stock &herbs, turn down the heat & allow to simmer gently until the stock is reduced by half.
- While the lamb is simmering, cut the cauliflour into small florets & the leeks into slices. Put them into salted boiling water & cook until very soft.
- Drain well & allow to cool.
- Place the cauliflower in a food processor & whizz up to a mash like consistency.
- Season with salt & pepper.
- In a baking dish, pour the mince mixture into the bottom & top with the cauliflour mash.
- I sometimes add a little grated cheese to the top to liven things up!
- Bake in the oven for 20-25 mins
Tip: Both parts of this dish, the mince & the cauliflower mash, can be made ahead of time & frozen separately. Just defrost, assemble in the dish & bake.