LAMB SHEPHERDS PIE WITH CAULI POTATO MASH
Prep 10
Cook 30
1 tsp Extra Virgin Olive Oil
1 Onion, finely chopped
2 Garlic Cloves, minced
250g Lamb Mince
2 Large Potatoes, chopped
1/4 Cauliflower, chopped
3 tbsp Unsweetened Plant Based Milk (I used soy)
1/4 cup Nutritional Yeast
1 Celery Stalk, finely chopped
1 Zucchini, finely chopped
1 Carrot, finely chopped
2 tbsp Tomato Paste
3/4 cup Bone Broth or Vegetable Stock
1/2 tsp Cumin
1/4 tsp Chili Powder
1/4 tsp Salt
Pepper, to taste
1/2 tsp Paprika
1 tsp Thyme
1. Preheat oven to 180 degrees fan forced.
2. Heat oil in a frying pan on a medium heat.
3. Sauté onion and garlic until softened, approximately 1 minute.
4. Add mince, cook until browned, approximately 5 minutes.
5. Meanwhile, boil potatoes and cauliflower in a large saucepan until softened, approximately 10 minutes.
6. Add celery, zucchini & carrot to frying pan, stir and allow to soften for 1 minute.
7. Stir in tomato paste, broth, cumin, chilli powder, salt & pepper.
8. Simmer until sauce slightly thickens, approximately 10 minutes.
9. Once potato and cauliflower has fully softened, mash with milk, nutritional yeast and a pinch of salt and pepper. Stir through thyme and paprika and set aside.
10. Pour cooked mince mixture into a baking dish and top with mashed potato and cauliflower.
11. Bake for 15 minutes or until browned on top and serve.
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BETTER FOR THE FARMING & FISHING FAMILIES, THE ANIMALS, THE ENVIRONMENT AND BETTER FOR YOU. A BETTER WAY OF EATING MEAT.
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