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.
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| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
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Ingredients
- 1 tbsp ghee or duck fat
- 500 g minced lamb
- 1 large onion or leek finely chopped
- 1 celery stick finely diced
- 2 carrots finely diced
- 2 dried bayleaves
- 1 tsp dried rosemary or 2fresh roughly chopped
- 1 tsp dried thyme or 2fresh
- 1 garlic clove diced
- 1 courgette finely diced
- 1 tbsp tomato puree
- 250 ml red wine
- 500 ml bone broth
- small handful of fresh chopped parsley
- sea salt and black pepper
- For the topping:
- 2 x cauliflowers
- 25 g butter I use goat's
- 4 Garlic cloves crushed (optional)
- 100 mls almond milk optional
Ingredients
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Instructions
- 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.
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