Shepherd's pie with cauliflower mash
2
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Mix cauliflower through your mash for a bit of crunch and flavour.
Ingredients
Lean lamb mince
500 g
Vegetable mix, non-starchy, frozen
200 g, thawed
Beef stock
1 cup(s), (250ml)
Worcestershire sauce
1 tbs
Tomato paste
2 tbs
Potato(es)
500 g, cut into 2cm pieces
Cauliflower
300 g, florets
Skim milk
½ cup(s), (125ml)
Extra light cheddar cheese
⅓ cup(s), grated, (40g), grated
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
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.
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