Thursday, 4 November 2010

No Potato Shepherds Pie

It's that time of the year again, the clocks have gone back and the nights are drawing in. It's time to start cooking up some natural food to keep you warm on these long, cold winter nights.

1 medium head of cauliflower, cut into quarters
5 Oz of grass fed lamb, minced
1 onion, diced
1 carrot, diced
2 celery sticks, diced
Olive oil
500ml of good quality lamb or beef stock
1 bay leaf
Handful of fresh thyme, stalks removed
Small bunch of chives, chopped
Salt and black pepper
Serve with seasonal steamed vegetables

Fry the onions, carrot and celery with a pinch of salt, pepper, half the thyme and the bay leaf gently in olive oil for 10 minutes until soft but not browned. Turn the heat up and add the lamb until browned. Add the stock, more pepper and the rest of the thyme, turn the heat back down nd simmer for about 40 minutes.
Put the cauliflower quarters into a steamer and cook until tender. Remove the cauliflower and put in a blender and blitz until smooth. Add the chopped chives and season if required.
All you have to do next is to put the meat in the bottom of an oven proof dish (remember to remove the bay leaf) with the cauliflower puree on top. However, I like to sieve the meat sauce and catch the 'gravy' in a bowl, then serve the gravy on top at the end. It really just depends what you like.
Finally put the shepherds pie in a hot oven (Around 190-200 Celsius) for 20 minutes, or until the top is nice and crispy.