Shepherd’s Pie
Servings Prep Time
6serves 20minutes
Cook Time
30minutes
Servings Prep Time
6serves 20minutes
Cook Time
30minutes
Ingredients
Mash
Instructions
  1. Preheat oven to 180 degrees celsius
  2. 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.
  3. Dice the onion and fry in a frypan with a large knob of butter
  4. Once the onions have started to become opaque, add the garlic. Cook for a minute or two until fragrant
  5. Add the mince and cook completely through.
  6. Add the tomato paste and tomato sauce and mix through
  7. Add the cream and season with salt and veggies.
  8. Add the seasonal veggies (uncooked) to the mixture
  9. Let the mince mixture sit on a low heat for ~ 5 minutes or until the veggies have started to soften
  10. 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.
  11. Place the mince mixture into a baking tray (I use a glass 25x35cm tray)
  12. Spoon the mashed cauliflower over the top of the mince mixture
  13. Cover the pie with a generous layer of grated cheese (you could use a cheese mixture if you like of cheddar, parmesan and mozzarella)
  14. Cook for 15-20 minutes or until the cheese is golden brown
  15. Serve warm.
Recipe Notes

You can also serve the shepherds pie in individual pot pies

For a traditional shepherd’s pie, use 5-6 large potatoes.