Shepherd’s Pie With A Twist

Ingredients

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

Method

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