I can live without carbs but I can’t live without shepherd’s pie. So here’s my low carb version. Substitute the lamb for beef and you’ve got cottage pie too!
- 1 red onion
- 1 carrots
- 2 sticks of celery
- 2 cloves of garlic
- a small bunch of fresh rosemary
- olive oil
- 500g good-quality minced lamb
- 1 x 400g tin of chopped tomatoes
- 250ml lamb or vegetable stock, preferably organic
- sea salt and freshly ground black pepper
- 1 or 2 large cauliflower (depending on how thick you like your topping)
- 50ml double cream
- 30g Parmesan
- generous knob of butter
- Grated cheddar cheese
Roughly chop all of the vegetables and garlic. Strip the rosemary leaves off the stalks. Add them to a large pan of gently heated olive oil.
Cook this mixture for 10 minutes before turning the heat up and adding the lamb mince and browning for 10 minutes.
Drain off any excess liquid and add the chopped tomatoes and stock with a good pinch of salt and pepper. Stir well and bring to the boil. Reduce the heat and simmer for 1 hour.
Transfer to your ovenproof serving dish.
Steam your cauliflower or celeriac until tender and then mash with cream, cheese and butter until smooth. Spread this mixture over the mince and sprinkle grated cheese over the top.
Bake at 180º for 30 minutes until heated through and slightly browned. (Longer if you have refrigerated it before cooking.)
Prep time: 30 mins
Cook time: 90 mins
Source: Dawn Waldron