Shepherd’s Pie with Cauliflower Top

Gluten, Dairy, Egg, Nut and Refined Sugar Free

Serves – 4

Ingredients for Filing

• 500g cooked Roast Beef (chopped) – see notes
• 1 diced Brown Onion
• 3 cloves Garlic crushed
• 2 Tbs Coconut Oil
• 300g sliced Mushrooms
• 470g can organic Diced Tomatoes
• 2 sticks finely chopped celery
• 1 1/2 tsp dried Mixed Herbs
• 1 1/2 tsp ground Cumin
• Himalayan Salt and Cracked Pepper (to taste)

Ingredients for Cauliflower Mash

• 1 large Cauliflower (florets removed from stem)
• 1 clove Garlic
• 1/4 cup Meat Stock/Bone Broth/water
• Himalayan Salt and Cracked Pepper (to taste)

Method for Filing

1. In a large saucepan place beef, onion, garlic and oil and cook onion through.
2. Add mushrooms and celery and cook for a few minutes.
3. Place tomatoes, mixed herbs, cumin, salt and pepper and add 1/4 cup of water if needed.
4. Simmer until sauce thickens (20-30 minutes)
5. Put aside

Method for Cauliflower Mash (Thermomix)

1. Place garlic in bowl 5 secs/speed 5
2. Add cauliflower florets to bowl 10 secs/speed 8
3. Place remaining ingredients to bowl cook 6 mins/100/speed 1
4. Blend for 1 mins/speed 9 turning dial slowly to 9

Constructing Pie

1. Preheat oven 180 degrees
2. Add filing mixture to ramekin dish to 3/4 full
3. Place mash on top of filing equally
4. Place in oven and cook for 20-30 minutes until pie begins to bubble at sides and mash slightly browns.
5. Allow to sit for 5 minutes before serving with salad.

NOTES:  This will work just as well with mince beef.  I had left over roast to use so used that instead.