Serves: 4 Carbs per serving: 5
Rich and meaty with a golden crispy top, this Shepherd's Pie is comfort food at its best. Make it ahead of time for a convenient option during busy days or enjoy it fresh out of the oven for a comforting and nourishing dinner.
500g lamb mince
1 small onion or 2 large shallots, peeled and diced
3 tbs (45g) passata
3 cloves garlic, crushed or finely minced
2-4 anchovy fillets (depending on the size of the fillets) from a tin
2 tsp dried rosemary
1 bay leaf
1 tsp Worcester sauce
200ml red wine (I use Pinot Noir)
450ml chicken stock
½ tsp xanthan gum (optional, for a thicker gravy)
500g cauliflower mash
25g finely grated parmesan
Heat a teaspoon of oil in a large pan over high heat. Add the lamb mince, a pinch of salt, and pepper. Cook for a couple of minutes, stirring often, until browned. Remove the lamb from the pan and set aside. Reduce the heat to medium.
In the same pan, fry the onion/shallots and bay leaf for about 5 minutes until softened. Add the anchovies, dried rosemary, and garlic. Cook for a further 2 minutes.
Add the passata and red wine. Turn the heat to high, and cook for approximately 5-7 minutes until the wine has evaporated.
Remove the pan from the heat, add the chicken stock and xanthan gum (if using), and remove the bay leaf. Use a hand-blender or regular blender to blend the mixture until smooth.
Return the pan to medium heat, stir in the Worcestershire sauce and cooked lamb mince. Add salt and pepper to taste.
Pour the mixture into a baking dish of suitable size (e.g., 9x9 inch). Spoon the cauliflower mash on top and use a fork to spread it around, creating a textured surface. This will help with browning and crispiness. Sprinkle the parmesan evenly over the top.
If making ahead of time, cover the baking dish and store it in the fridge. When ready to bake, preheat the oven to 180°C (350°F) and bake for about 30 minutes or until heated through and golden on top. Alternatively, bake straight away at 200°C for about 20 minutes.
Remove from the oven and let it rest for a couple of minutes before serving. This allows the flavors to settle.
If you have any leftovers, store them in an airtight container in the fridge or freezer to reheat another day.