Cauliflower Shepherd’s Pie

Enjoy a comforting, low-carb twist on the classic with our Cauliflower Shepherd’s Pie, rich in flavours.

Ingredients:

750 grams Extra Lean Ground Beef
1/4 cup Coconut Oil
1 1/2 White Onion (large, chopped)
3 Carrot (finely diced)
3 stalks Celery (finely diced)
1 1/2 Courgette (finely diced)
2 tsps Thyme (save some to garnish)
2 tsps Dried Rosemary
3 Bay Leaf
4 Garlic (finely chopped)
1/2 cup Parsley (roughly chopped)
600 mls Beef Broth
Sea Salt & Black Pepper (to taste)
3 heads Cauliflower (remove outer green leaves)
3 tbsps Chives (chopped)

DIRECTIONS

1. Brown the mince in half a tablespoon of coconut oil and set aside.

2. In the same pan, add the remaining half a tablespoon and sauté the onions, celery, courgette, carrots, bay leaves, rosemary and thyme for 5 minutes.

3. Add the garlic and gently fry for a further minute.

4. Return the mince to the pan and stir in the beef stock. Simmer with the lid on for at least 30 minutes – we like to slow cook for up to an hour adding more stock or water if it starts to get dry.

5. Stir through the fresh parsley and taste for seasoning.

6. Meanwhile preheat the oven to 200°C and roughly chop the cauliflower into equal sized pieces.

7. In saucepan steam the cauliflower and whole garlic cloves with the lid on, for 5 minutes or until the cauliflower is tender. Use a knife to check.

8. Remove the pan from the heat, drain any excess liquid and add the remaining coconut oil. Mash until creamy and smooth. If it’s too sloppy or wet allow the mash to evaporate on low heat. Season to taste and add the chives.

9. Take a large oven dish or individual dishes and fill to two thirds of the beef mixture, then top with the cauliflower mash. Use a fork to criss cross over the top. Bake for 25 – 30 minutes until golden. Finish with a sprinkle of chives or some fresh thyme leaves.