Extra Virgin Olive Oil
1 red onion diced
500g / 1 lb mince/ground beef or lamb
2 cloves of garlic
400g / 13 oz tinned chopped tomatoes
¼ cup beef stock
3 carrots grated/shredded
Cauliflower Mash Topping
1 small or ½ large cauliflower cut into pieces
50g / 2 oz/ 4 tbs butter
30ml / 2 tbs heavy cream
salt and pepper to taste
50g/ 1.8 oz/ ½ cup grated/ shredded cheese of choice
Heat the olive oil in a large saucepan and fry the red onion and garlic until cooked, but not browned.
Add the mince and stir until it is all cooked and browned.
Add the beef stock, tin of chopped tomatoes and grated carrots. Mix.
Reduce the heat to a simmer. Simmer uncovered for 10 minutes while making the cauliflower topping. Let the liquid evaporate so the mince thickens.
Boil the cauliflower until soft, this takes about 8-10 minutes.
Drain and allow ALL the steam to escape. Too much water left in the saucepan will make a ‘sloppy’ mash.
Add the butter, salt, pepper and cream. Using a stick blender with a blade attachment, puree until smooth.
Place the shepherd’s pie mince/ground meat mix in the bottom of a large casserole dish. Top with the cauliflower mash then sprinkle on the cheese.
Put the casserole dish on a baking try to catch any liquid that may bubble over.
Bake at 180C/350F for 20 minutes and until the cheese is browned.