Shepherd’s Pie with Cauliflower Mash Recipe

If you’re looking for a warm and comforting healthy, low carb meal this shepherd’s pie with lots of hidden green vegetables by nutritionist Casey-Lee Lyons is your perfect answer. Not only is it packed with lots of vegetables but it is also paleo friendly, and free from gluten, grains, dairy, eggs, nuts and sugar. This will definitely be a winning dish at any dinner party.

Makes: Serves 4- 6
Prep: 15 minutes­­­­
Cook: 1.5 hours

shepherds-pie

Ingredients:

1 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
2 small carrots, finely diced
2 stalks celery, finely diced
500g good quality grass fed beef or lamb mince
2 tbsp organic tomato paste
400g organic crushed tomatoes
200ml beef/lamb stock or bone broth
1 cup shaved brussel sprouts
2 cups baby spinach leaves
1 cup frozen peas
3 sprigs rosemary leaves
Good quality salt and pepper

Cauliflower Topping

5 cups cauliflower florets
2 tbsp olive oil (garlic infused is ideal)
2 tbsp stock/broth
Good quality salt and pepper 

Method:

1. Sauté onion, garlic, carrot, and celery in olive oil in a large saucepan over medium heat for approximately 6 minutes. Stir frequently and cook until softened.
2. Turn the heat to high and add mince to brown for approximately 8 – 10 minutes, stirring occasionally.
3. Use a sieve or slotted spoon to drain away any excess liquid from the pan.
4. Add tomato paste and stir for 30 seconds. Add crushed tomatoes, stock, brussel sprouts, salt and pepper and bring to a boil.
5. Reduce to a simmer uncovered for approximately 25 minutes or until liquid has reduced.
6. Meanwhile, pre-heat fan-forced oven to 200ºC. Steam cauliflower florets until tender. Drain well.
7. Add olive oil, stock and steamed cauliflower to your blender and puree until smooth (add a touch of extra liquid if needed). Set aside.
8. Once mince mixture is cooked and liquid has reduced add spinach, peas and rosemary leaves and mix through.
9. Spoon mince into a large, deep oven-proof baking dish.
10. Top mince with cauliflower and use the back of a spoon to spread evenly.
11. Cook in oven for 40-50 minutes or until cauliflower edges begin to turn golden.

Tips:

– You can add your favourite vegetables to this dish such as diced pumpkin or grated zucchini.
– Instead of cauliflower you can also use sweet potato.

 

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