I have already given you the tastiest Shepherd’s Pie ever (click here for recipe) but if you wanted a more traditional version this is another great option. It’s also a bit less fiddly to make.
Cauliflower Shepherd's Pie
From 'The Art of Eating Well' by Jasmine and Melissa Helmsley
Heat half the ghee in a large pan, brown the mince and set aside.
Add the remaining ghee to the pan and sauté the onion, celery, carrot, bay leaves, rosemary and thyme for 5 minutes.
Add the garlic and courgette and fry for a further minute.
Return the mince to the pan and stir in the tomato puree and red wine and cook over a medium heat for a few minutes until the liquid has reduced.
Add the broth and simmer with the lid on for about 30 minutes (or up to an hour).
Stir through the parsley and season.
Meanwhile make the mash by steaming the cauliflower until soft and mashing it up with the butter, garlic and milk if required.
Pour the mince into an oven proof dish and spoon the mash over the top using a fork to smooth out.
Bake for about 25-30 minutes until golden.
Finish with a sprinkle of chives or some fresh thyme leaves.