Shepherd's Pie with Cauliflower Mash
15th February 2015
SHEPHERD'S PIE TOPPED WITH CAULIFLOWER MASH
 |
My 1 1/2 year old daughter is such fuss pot when it comes to eating potato-
of any kind! Remarkably she currently shows very little interest in chips! I am
sure that will change very soon. It is quite frustrating as there are so many
potato dishes that I am currently eliminating! Anyhow, I thought I
would try a dish that would be suitable for all the family- Swapping the
traditional potato topping in Shepherd’s Pie with mashed cauliflower instead. After
all she likes cauliflower cheese! I have also added a grated carrot. I
am hoping my daughter won’t notice it! Enjoy this hearty supper.
Ingredients:
1 large head cauliflower florets chopped
1tsp ground cumin
1tsp rosemary (fresh or dried)
1 onion, chopped
2 garlic cloves chopped
1 carrot grated
500g lamb mince
2 tbsp tomato puree
30ml white wine (optional)
300ml reduced salt vegetable stock
1tbsp milk
Handful of cheese (I used a combination of both cheddar &
parmesan)
Salt and pepper
Method:
Preheat oven 180
degrees.
Bring a large saucepan of water to the
boil then add the cauliflower and cook for about 10 minutes until tender. Drain
the cooked cauliflower in a colander and set it aside.
Heat
two tablespoons of olive oil in a large cast iron pan or saucepan over a medium
to high heat. Add the cumin, onions, garlic, celery and grated carrot and cook
for five minutes, or until they soften and begin to brown.
Add the lamb mince and cook until browned.
Add the tomato puree and thyme and cook for one minute, then pour in the wine and stock and simmer for 10 minutes, stirring occasionally. Season with sea salt and
freshly cracked pepper.
Meanwhile, place the cooked cauliflower
in the food processor and blend until smooth. Blend two tablespoons of oil and one
tablespoon of milk through the puree and season to taste with salt and pepper.
To assemble, spread the meat mixture
into the base of an ovenproof dish or flatten out in cast iron pan. Top with
the cauliflower puree and smooth the top out evenly. Sprinkle cheese on the
top.
Bake the pie in the oven for about for about 30 minutes then
place under grill until golden brown.
My daughter started off eating well but then she was not so sure! At least you can say I tried!
Total time (Prep and cooking): 1 hour.
Suitable for: Dairy/gluten free, and egg free.
Total time (Prep and cooking): 1 hour.
Suitable for: Dairy/gluten free, and egg free.
Posts
0 comments