Shepherd's Pie
Around 32% fewer calories and significantly lower saturated fat, lean lamb mince replacing standard lamb and a cauliflower and potato mash topping replacing a full butter mash, with the authentic rosemary, Worcestershire, and slow-cooked lamb depth of the classic British dish.
British
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice onion, carrot, and celery finely. Mince garlic and chop rosemary leaves. Peel and cube potatoes. Cut cauliflower into florets. Warm skimmed milk. Grate cheddar cheese. Measure stock, wine, Worcestershire sauce, tomato purée, thyme, and olive oil.
Saute
Heat olive oil in a medium heavy pan over medium-high heat. Cook onion, carrot, and celery for 6 minutes until softened. Add garlic, cook 1 minute until fragrant.
Build 1
Increase heat to high, add lamb mince, break continuously for 4 to 5 minutes until browned and moisture evaporates. Stir in tomato purée and rosemary for 1 minute until fragrant.
Simmer
Pour in red wine, simmer 2 minutes to reduce slightly. Add stock, Worcestershire sauce, and thyme. Season well with salt and pepper. Simmer uncovered over low heat for 20 to 25 minutes until sauce thickens and darkens.
Boil
While lamb simmers, boil potatoes and cauliflower together in salted water for 12 to 15 minutes until completely tender. Drain thoroughly, then mash with warm milk, butter, salt, and pepper until smooth.
Bake
Preheat oven to 200°C. Transfer lamb filling to a small to medium baking dish. Spoon mash evenly over top, rough up surface with a fork, scatter cheddar over. Bake 20 to 25 minutes until golden and filling bubbles at edges.
Rest and plate
Let rest 5 minutes. Spoon generous portions onto warm plates, ensuring topping and filling are combined. Serve immediately while steaming.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.