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Instructions |
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Heat the olive oil in a large saucepan and fry the red onion and garlic until cooked, but not browned.
Add the mince and stir until it is all cooked and browned.
Add the beef stock, tin of chopped tomatoes, celery and grated carrots. Mix.
Reduce the heat to a simmer. Simmer uncovered for 10 minutes while making the cauliflower topping. Let the liquid evaporate so the mince thickens.
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Cauliflower Topping
Boil the cauliflower until soft, this takes about 8-10 minutes.
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Bake at 180C/350F for 20 minutes and until the cheese is browned.
Drain and allow ALL the steam to escape. Too much water left in the saucepan will make a 'sloppy' mash.
Add the butter, salt, pepper and cream. Using a stick blender with a blade attachment, puree until smooth.
To Assemble.
Place the shepherd's pie mince/ground meat mix in the bottom of a large casserole dish. Top with the cauliflower mash then sprinkle on the cheese.
Put the casserole dish on a baking try to catch any liquid that may bubble over.
Bake at 180C/350F for 20 minutes and until the cheese is browned.
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| Serving
Suggestions |
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serves 8- serving size- 1 serve Calories- 284 Fat- 18.5g Carbohydrates- 10g Sugar- 5g Fibre- 3.2g Protein- 20g
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Originally Submitted
12/2/2016
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