Blitz the cauliflower in a blender until it is a rice-like consistency. Pour cauliflower into a baking tray, season with salt and cook for 20 minutes or until soft.
Dice the onion and fry in a frypan with a large knob of butter
Once the onions have started to become opaque, add the garlic. Cook for a minute or two until fragrant
Add the mince and cook completely through.
Add the tomato paste and tomato sauce and mix through
Add the cream and season with salt and veggies.
Add the seasonal veggies (uncooked) to the mixture
Let the mince mixture sit on a low heat for ~ 5 minutes or until the veggies have started to soften
Once the cauliflower is soft, place it in a blender and add a large knob of butter, salt, pepper and the remaining cream to and blitz to a smooth consistency. Add more butter and cream until desired consistency is reached.
Place the mince mixture into a baking tray (I use a glass 25x35cm tray)
Spoon the mashed cauliflower over the top of the mince mixture
Cover the pie with a generous layer of grated cheese (you could use a cheese mixture if you like of cheddar, parmesan and mozzarella)
Cook for 15-20 minutes or until the cheese is golden brown
You can also serve the shepherds pie in individual pot pies
For a traditional shepherd's pie, use 5-6 large potatoes.
Amount Per Serving
Calories 576Calories from Fat 378
% Daily Value*
Total Fat 42g65%
Saturated Fat 22g110%
Polyunsaturated Fat 2g
Monounsaturated Fat 15g
Total Carbohydrates 17g6%
Dietary Fiber 5g20%
* Percent Daily Values are based on a 2000 calorie diet.