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Photo of Shepherd's pie with cauliflower mash by WW

Shepherd's pie with cauliflower mash

Total Time
30 min
10 min
20 min
Mix cauliflower through your mash for a bit of crunch and flavour.


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


500 g, cut into 2cm pieces


300 g, florets

Skim milk

½ cup(s), (125ml)

Extra light cheddar cheese

cup(s), grated, (40g), grated

Oil spray

1 x 3 second spray(s)


  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.


SERVING SUGGESTION: Steamed green vegetables such as broccoli, beans and asparagus. You will need half a medium cauliflower for this recipe.