- Olive oil
- 500g extra-lean beef or ostrich mince
- 1 onion, chopped
- 1 clove garlic (optional), chopped
- 1 carrot, grated
- 1 courgette, chopped
- ½ cup lentils, cooked
- 200ml tomato purée
- 200ml low-salt beef stock
- 4 large potatoes, peeled and cubed
- 250g cauliflower florets
- 1 tbsp unsalted butter
- 3 tbsp milk
- 50g grated Cheddar cheese
- Fresh parsley
- Preheat the oven to 180°C.
- Fry the meat in the olive oil until lightly browned, drain and set aside.
- Gently fry the onion, garlic, carrot and courgette until the veggies are tender (about 10 minutes).
- Stir in the tomatoes and the fresh parsley, pour in the stock and add the lamb back to the pan.
- Simmer for 20 minutes.
- Bring a saucepan of water to the boil and add the potatoes. Cook for 10 minutes and add the cauliflower florets, cooking for another 5 minutes, or until all the vegetables are tender. Drain well.
- Mash the potatoes together with the cauliflower, slowly adding the milk and butter as you do so, until smooth.
- Spoon the meat mixture into an oven dish (or use small dishes to make individual shepherd’s pies).
- Spoon or pipe the mashed potato mixture on top, and sprinkle with grated cheese.
- Bake for about 30 minutes, until golden
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