This lightened up version of classic Shepherd's Pie has all of the comforting rich flavours of the original dish, but with a low carb creamy cauliflower puree on top. This is a wonderful winter dish that the whole family will enjoy.
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
In a pot on medium heat, sauté the ground lamb in olive oil for 4-5 minutes. Add the diced carrots, onions and celery to the pot and cook until the onions become translucent
Once the lamb has browned, add the peas, thyme, beef stock, red wine, tomato paste and cumin and stir to combine. Reduce the heat to low, season with salt and pepper and cook for 15 minutes until the liquid has begun to evaporate.
While the mixture is cooking, cut the cauliflower into florets and steam until tender. Once cooked through, drain and place in a blender or food processor along with the almond milk, crushed garlic, butter and salt and pepper. Blend until smooth.
To assemble, place the ground lamb mixture on the bottom of a baking dish or cast iron pan. Top with the mashed cauliflower and bake in the oven for 25-30 minutes until the top has turned a golden brown colour and there is bubbling on the outside of the dish.
Sprinkle with chopped parsley before serving
Notes
*To make this recipe Whole30 replace the red wine with 1 tbsp red wine vinegar and increase the beef stock to 1/2 cup