Shepherd’s Pie makes for one of the most deliciously comforting dinners imaginable. It just screams of homemade, traditional food – and nothing quite beats home cooking, right?
This is our best ever Shepherd’s Pie – the perfect antidote to a cold, wintery evening. We topped ours with a creamy, cheesy (simply omit the cheese to make it lower in calorie) cauliflower mash.
Our top tip? If you want to make this recipe really indulgent, try making it with leftover roast lamb.
|1 tbsp grass-fed butter|
|2 garlic cloves, peeled and minced|
|1 onion, peeled and finely diced|
|2 carrots, peeled and finely diced|
|2 sticks celery, diced|
|1 glass red wine|
|2 tbsp tomato puree|
|Small bunch fresh rosemary|
|500g minced lamb|
|400ml homemade stock|
|1 large head cauliflower, cut into florets|
|2 tbsp grass-fed butter or olive oil|
|½ cup grated cheese (we used cheddar)|
|Preheat the oven to 200C, then bring a large pan of water to the boil. Add in the cauliflower florets and cook for about 10 minutes, or until tender. Drain and set aside to cool.|
|In the meantime, heat the butter in a large pan and gently fry the garlic, onion, carrots and celery for around 5 minutes. Tip in the mince, then continue to cook until browned. Stir in the tomato puree and red wine and cook gently for a few minutes, or until the wine has reduced.|
|Pour over the stock and scatter over some rosemary leaves, seasoning to taste. Now, bring your meat to the boil, before turning the heat down and leaving to simmer with the lid on. Keep checking the mince, adding a splash of water if it looks like it’s drying out.|
|Now, put your cauliflower florets in a food processor and blitz until smooth. Add in the cheese and butter, along with a generous pinch of salt and pepper, then mix again.|
|To assemble, tip your cooked mince into an ovenproof dish. Smooth over the cauliflower mash, then bake for around 30 minutes, or until golden.|
Recipe created by Sam Hadadi