For an easy to make meal that's great for all the family, rustle up this hearty Shepherd's pie.


  • 900g / 2lb Lamb Mince

  • 110g / 4oz streaky bacon

  • 90-100ml / 3-4 fl oz good olive oil

  • 1 onion, finely diced

  • 1 stick celery, finely diced

  • 1 carrot, finely diced

  • 2 cloves of garlic, crushed with a little salt

  • 1 tsp soft thyme leaves

  • 1 bay leaf

  • 1 tsp dried oregano

  • 1 x 400g (7oz) tin chopped tomatoes

  • 1 tbsp tomato puree

  • 1 tsp anchovy paste

  • 1 tbsp Worcestershire Sauce

  • 1 bottle dry red wine

  • 900ml / 1.5 pints lamb stock

  • salt and pepper

  • For the Topping

  • 600g / 1lb 5oz cauliflower florets (1 large cauliflower)

  • 100ml / 4 fl oz single cream

  • 100g / 4 oz reduced fat red Leicester cheese, grated

  • 100g / 4ox cheddar, grated to sprinkle on top

  • 1 tbsp Dijon Mustard

  • 2 medium eggs, beaten

  • 2 tsp Worcestershire Sauce

  • 4 tbsp 0% fat greek yogurt

  • pinch of grated nutmeg

  • ground black pepper


  • 1.

    In a large heavy based saucepan, fry off the lamb mince until browned then remove

  • 2.

    In the same pan fry the bacon in 2 tbsp on olive oil.

  • 3.

    When the bacon is crisp and has released some natural fats, add the onion, celery, carrot, garlic, thyme, bay leaves and oregano then cook over a medium heat until the vegetables have softened and taken on a little colour.

  • 4.

    Add the cooked mince to the pan and stir

  • 5.

    Add the tinned tomatoes, the tomato puree, anchovy essence and Worcestershire sauce, then stir to combine.

  • 6.

    Then add the red wine and stock

  • 7.

    Bring to the boil and reduce to simmer, stirring from time to time for about 2 hours. Season to taste, if the liquid reduces too much, top up with water.

  • 8.

    Once the mince is ready pour it into a large oven dish and allow to cool

  • 9.

    Meanwhile, Preheat the oven to 200oC / 7oz

  • 10.

    Then steam or boil the cauliflower in boiling water for about 5 minutes until just tender but retaining some firmness. Drain and mash.

  • 11.

    Meanwhile in a sauce pan over a low heat beat together the cheese, cream, mustard, Worcestershire sauce and yogurt with a little nutmeg and black pepper.

  • 12.

    Then take your cooled mince and cover with the mashed cauliflower on top and pour the cheese sauce all over the cauliflower, coating evenly.

  • 13.

    Sprinkle with cheddar cheese and cook in the oven for 1 hour if the mince was cold from the fridge or 40 minutes if the mince was at room temperature.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1556kj
  • Fat Total 115g
  • Saturated Fat 46g
  • Protein 67g
  • Carbohydrate 30g
  • Sugar 11g
  • Sodium 2481mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings