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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.

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