Gluten-Free Shepherd's Pie with Cauliflower Mash

Instructions

1. 1Preheat your oven to 190°C.
2. 2Heat the 1 tbsp of olive oil in a large skillet over medium heat. Add the about 680 g ground lamb and cook, breaking it up with a spoon, until it is browned all over. Carefully drain off any excess fat from the skillet.
3. 3Add the 1 medium yellow onion, chopped, and the 1 cup carrots, diced, to the skillet with the lamb. Cook, stirring occasionally, for 5 minutes, or until the vegetables begin to soften.
4. 4Stir in the 1 cup peas, frozen, the 1 cup beef broth, gluten-free, the 2 tbsp tomato paste, and the 1 tbsp Worcestershire sauce, gluten-free. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly. Season with 1 tsp salt and 0.5 tsp black pepper.
5. 5While the meat filling is simmering, place the 1 large head cauliflower florets in a pot and cover with water. Bring to a boil over high heat and cook for 15-20 minutes, or until the cauliflower is very tender when pierced with a fork. Drain the cauliflower very well.
6. 6Transfer the cooked meat filling to a baking dish. In the same pot used for the cauliflower, combine the drained cauliflower with the 0.5 cup milk or cream, 2 tbsp butter or olive oil, a pinch of the 1 tsp salt, and a pinch of the 0.5 tsp black pepper. Mash the cauliflower mixture until smooth and creamy. Spread the cauliflower mash evenly over the top of the meat filling in the baking dish.
7. 7Place the baking dish in the preheated oven. Bake for 20-25 minutes, or until the top of the cauliflower mash is lightly golden brown.

Related Guides