1. 1 large white onion, chopped finely
    2. 2 carrots chopped finely
    3. 1 celery stick chopped finely
    4. 2 cloves garlic, minced
    5. 500g lean minced lamb (You could use beef also to make a Cottage Pie)
    6. 500ml chicken/beef/veg stock

  1. 2 rosemary stalks. Leaves removed & finely chopped
  2. Handful of parsley
  3. 1 cauliflour
  4. 2 leeks
  5. Salt & Pepper
  6. 1 tbsp coconut oil or a knob of butter


  1. Pre-heat the oven to 180C
  2. In a frying pan melt the coconut oil or butter & gently fry the onion, carrot, garlic & celery until soft.
  3. Add the mince & brown all over.
  4. Next add the stock &herbs, turn down the heat & allow to simmer gently until the stock is reduced by half.
  5. 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.
  6. Drain well & allow to cool.
  7. Place the cauliflower in a food processor & whizz up to a mash like consistency.
  8. Season with salt & pepper.
  9. In a baking dish, pour the mince mixture into the bottom & top with the cauliflour mash.
  10. I sometimes add a little grated cheese to the top to liven things up!
  11. 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.