Italian Shepherd€™s Pie with Cauliflower Mash

Ingredients

• 500g lamb mince
• 1 large onion, diced
• 2 small or 1 large carrot, diced
• 2 celery sticks, diced
• 6 cup mushrooms, sliced
• 2 cups beef stock, salt reduced
• 3 tbsp. tomato paste
• 1 can diced tomatoes
• 3-4 cloves garlic, crushed
• 1 tsp. brown sugar
• 50g fresh baby spinach leaves
• 1 tbsp. Worcestershire sauce
• 2 tbsp. olive oil
• Mixed Italian Herbs
• 1 cup frozen peas (or corn)
• * Cauliflower Mash
• 1 small cauliflower cut into florets
• 1/4 cup milk
• 50g butter
• Salt and pepper

Method

1. 1Heat a non-stick frying pan with 1 tbsp. olive oil and sauté onion until softened, approx 10 mins. Add celery, carrot, and continue to cook a further 5 mins. Add mushrooms, cooking 2 more minutes.
2. 2Add 1 tbsp. olive oil and lamb mince, cooking until browned. Season with Worcestershire sauce and pepper.
3. 3When meat cooked add herbs, stock, tomatoes, tomato paste, garlic, sugar, simmering for 30 – 45 minutes on low heat.
4. 4Meanwhile this is cooking steam your cauliflower until soft. Drain and place in a bowl with butter and milk, season to taste. Mash to your liking.
5. 5Preheat oven to 180C.
6. 6When filling is cooked turn off heat and add spinach leaves and peas. Mix in spinach leaves as they will wilt with the heat.
7. 7Place in individual ramekins or 1 large oven proof dish with cauliflower as the topping. Cook for 20 mins or until the topping has crisped.
8. 8Enjoy!