Healthy Shepard's Pie

With Cauliflower and roasted garlic topping. Trust me you have to try it.

With Cauliflower and roasted garlic topping. Trust me you have to try it.

So you can make this Shepard’s Pie with Lamb, which is traditionally how it is supposed to be made or if you are a beef fan just use beef, then technically it’s Cottage Pie. Or you can go down the veggie route for a change and replace the meat with lentils. ( Lets call that Vegpard’s Pie, ok maybe I need to rethink that name)

But where the real magic happens is when you replace the potatoes with a creamy cauliflower, flavoured with roasted garlic. Add a little cheese of your liking on top and…wholesome, healthy , comfort food at your service!

Ingredients for Topping (feeds 6 people)

  • ·       2 small cauliflower heads, roughly chopped (approx. 1kg without leaves)

  • ·       2 Tbsp. Cream Cheese

  • ·       6 cloves of garlic, roasted (drizzle garlic with a little oil and roast for 30 mins at 180º oven) 

  • ·       Pinch Salt & Pepper

  • ·       Grated cheese for topping (cheddar)

Ingredients for Filling

·       600g Mincemeat (Lamb, Beef)

·       Veggie option - 700g Green lentils (double the veg if going veggie)

·       1 med/large carrot, roughly chopped

·       1 medium onion, diced

·       4 cloves garlic, diced

·       1 celery stick, chopped

·       1 tsp. thyme or rosemary (or both)

·       1 tbsp. tomato puree 

·       2 tbsp. Worcestershire sauce

·       Pinch salt & blk. pepper

Directions

1.      Preheat the oven to 180ºC.

2.     Start by steaming (or boiling) cauliflower for 15 min until soft.

3.     In the meantime, add the carrot, onion and celery to a frying pan and fry for 5 mins on med/high heat.

4.     After 5 mins add the garlic and thyme and fry for 1 minute, then add the meat (or Lentils).  

5.     Once the meat is browned add the tomato puree and Worcestershire sauce and combine. Allow the meat to simmer on low/medium heat for 10 mins. 

6.     Once the cauliflower is softened add it to a food processor with the cream cheese, roasted garlic, salt and pepper. Buzz for 2 mins until smooth.

7.     Assemble the dish – First add the meat (lentils) to the bottom of the oven proof dish and flatten out surface a little.

8.     Add the cauliflower topping and smooth out, add grated cheese on top..

9.     Cover with a flat baking tray or tin foil and bake for 30 mins covered.  Then take the cover off the cover and bake for a further 10 mins uncovered.

Fiona McEnroy