A household favourite for many. The original version being quite rich in carbohydrates and often dairy which makes it not so friendly to those whose bellies do not tolerate dairy well. Shepherds pie is a great way to get plenty of vegetables, healthy fats and protein into you without fuss and too much to clean afterwood. A fabulous way to get veges into children or adults 🙂

Ingredients

500g grass fed lamb or beef
1 stalk celery, roughly chopped
2 carrots, roughly chopped
1 medium onion, chopped roughly
1/2 head broccoli, chopped roughly
1/2 large eggplant, chopped roughly
2 tsp turmeric
1/2 tsp cayenne
1 tbsp coriander seeds
2 tsp himalayan salt
1 tbsp cracked black pepper
1 cup red wine
1 cup bone broth (or water)
2 tbsp ghee (duck fat, coconut oil or grass fed butter can be used)

Crust

1/2 head of large cauliflower, chopped into small chunks
1-2 tbsp ghee (duck fat, coconut oil or grass fed butter can be used)
Cracked black pepper to taste

Method

• Heat turmeric, coriander seeds, cayenne in a large saucepan. Stir for a couple of minutes until aromatic.
• Add 2 tbsp ghee (or duck fat, coconut oil, grass fed butter) onion and mince. Cook for a couple of minutes, tossing occasionally until mince is browned.
• Add all chopped vegetables and remainder of ingredients. Stir through.
• Bring to boil for 5 minutes.
• Turn heat down and simmer for 40 minutes on medium heat.

Crust

• Pre-heat oven to 200 degrees.
• Steam cauliflower until very soft.
• Discard water. Add ghee (or chosen healthy fat) and pepper.
• Blend using a hand held blender.
• Pour meat and veg casserole mixture into a baking tray. Fill half the height of tray.
• Spread cauliflower mash evenly on top of the casserole mix and bake in oven for 20-30 minutes until topping is golden.

Serves 4-6