Shepherds Pie

This is a much healthier version of a Shepherds Pie due to using cauliflower for the mash instead of potatoes.

Shepherds Pie

Shepherds Pie

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


Cauliflower mash-

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



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