|Prep Time||20 minutes|
|Cook Time||30 minutes|
- 500 grams mince
- 1 medium brown onion diced
- 6 cloves garlic heaped
- 1 can diced tomatoes
- 1 cup seasonal vegetables Diced, your choice, can be frozen or fresh - frozen veggies will make the mince mixture more watery though
- 1 tbsp tomato paste heaped
- 50 ml cream
- 200 grams cheese grated
- 1 tbsp mixed herbs e.g. oregano and basil
- 1 tsp rock salt
- 1 tsp black pepper
- butter for cooking
- Preheat oven to 180 degrees celsius
- Blitz the cauliflower in a blender until it is a rice-like consistency. Pour cauliflower into a baking tray, season with salt and cook for 20 minutes or until soft.
- Dice the onion and fry in a frypan with a large knob of butter
- Once the onions have started to become opaque, add the garlic. Cook for a minute or two until fragrant
- Add the mince and cook completely through.
- Add the tomato paste and tomato sauce and mix through
- Add the cream and season with salt and veggies.
- Add the seasonal veggies (uncooked) to the mixture
- Let the mince mixture sit on a low heat for ~ 5 minutes or until the veggies have started to soften
- Once the cauliflower is soft, place it in a blender and add a large knob of butter, salt, pepper and the remaining cream to and blitz to a smooth consistency. Add more butter and cream until desired consistency is reached.
- Place the mince mixture into a baking tray (I use a glass 25x35cm tray)
- Spoon the mashed cauliflower over the top of the mince mixture
- Cover the pie with a generous layer of grated cheese (you could use a cheese mixture if you like of cheddar, parmesan and mozzarella)
- Cook for 15-20 minutes or until the cheese is golden brown
- Serve warm.
You can also serve the shepherds pie in individual pot pies
For a traditional shepherd's pie, use 5-6 large potatoes.