This is a much healthier version of a Shepherds Pie due to using cauliflower for the mash instead of potatoes.
Serves 4 – 6
2 tablespoons extra virgin olive oil
1 large onion chopped
2 garlic cloves crushed
1 celery stalk chopped
500g lean mince lamb (organic if possible)
2 anchovies chopped
½ tin chopped tomatoes
125ml tomato passata
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cauliflower cut into florets
1 tablespoon extra virgin olive oil
1 tablespoon nutritional yeast flakes
- Heat the oil in a large frying pan and add the onion, garlic and celery and cook over a low heat for 10 minutes until the onion is browned. Add the lamb mince and anchovies and cook for a further 5 minutes stirring to break up the mince.
- Stir in the chopped tomatoes, passata, salt and pepper then cover and cook over a low heat for 20 minutes.
- Meanwhile pre-heat the oven to 220 ͦC and make the cauliflower mash by steaming the cauliflower in a steamer over a pan of boiling water till softened then transfer to a food processor along with the oil, salt, pepper and yeast flakes and blend until smooth.
- Transfer the lamb mixture to a baking dish and cover with the mash then bake for 20 minutes.
- Serve this Shepherds Pie with some green beans or minted peas for a healthy dinner
Taken from Supercharged Food “Eat your way to good health” by Lee Holmes