Shepherd's pie with cauliflower mash
Lean lamb mince
Vegetable mix, non-starchy, frozen
200 g, thawed
1 cup(s), (250ml)
500 g, cut into 2cm pieces
300 g, florets
½ cup(s), (125ml)
Extra light cheddar cheese
⅓ cup(s), grated, (40g), grated
1 x 3 second spray(s)
- Lightly spray a large non-stick frying pan with oil and heat over high heat. Add lamb and cook, breaking up any lumps, for 3–5 minutes or until browned. Add vegetables, stock, Worcestershire sauce and tomato paste and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 6–8 minutes or until the sauce thickens.
- Meanwhile, cook potato and cauliflower in a large saucepan of boiling water for 8–10 minutes or until tender. Drain and return to pan. Add milk and mash until smooth. Season with salt and freshly ground black pepper.
- Preheat grill to high. Spoon meat mixture into four 1-cup (250ml) capacity heatproof dishes. Top with mash and sprinkle with cheese. Grill for 5 minutes or until golden. Serve.