Gluten-Free Shepherd's Pie with Cauliflower Mash

Ingredients

• about 450 g Ground Lamb
• 1 large head Cauliflower
• 1 cup Carrots
• 1 cup Peas
• 1 medium Onion
• 1 cup Beef Broth
• 2 tablespoons Tomato Paste
• 1 tablespoon Worcestershire Sauce
• 1 tablespoon Olive Oil
• 2 tablespoons Butter
• 0.25 cup Milk
• 0.5 teaspoon Salt
• 0.5 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Place the large head of cauliflower into a pot and cover with water. Bring to a boil over high heat and cook until the cauliflower is very tender, about 15-20 minutes. Drain the cauliflower thoroughly. Add the 2 tablespoons of butter, 0.25 cup of milk, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper to the drained cauliflower. Mash until smooth and set aside.
3. 3Heat the 1 tablespoon of olive oil in a large skillet over medium heat (176.7°C/175°C).
4. 4Add the about 450 g of ground lamb to the hot skillet. Cook, breaking it up into small pieces with a spoon, until it is browned all over, about 5-7 minutes.
5. 5Add the 1 medium chopped onion and the 1 cup of chopped carrots to the skillet with the lamb. Cook, stirring occasionally, until the onion and carrots are softened, about 5 minutes.
6. 6Stir in the 2 tablespoons of tomato paste, 1 cup of beef broth, and 1 tablespoon of Worcestershire sauce. Add the 1 cup of peas. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
7. 7Pour the lamb and vegetable mixture into a baking dish. Carefully spread the prepared cauliflower mash evenly over the top of the lamb mixture.
8. 8Place the baking dish in the preheated oven. Bake for 20-25 minutes, or until the cauliflower topping is lightly golden brown and the filling is bubbling around the edges.

Related Guides