Recipe
Shepherd's Pie with Cauliflower Cheese Topping
A practical shepherd's pie with cauliflower cheese topping with vegetable oil, onion, carrots, clear timings and straightforward home-cooking steps.
Ingredients
Method
25 mins prep45 mins cook1 mins total
Heat the oil in a large ovenproof frying pan or saucepan. Add the onion and carrots and cook for 6–8 minutes until softened.
Stir in the garlic, then add the lamb mince. Cook for 5–7 minutes, breaking it up, until browned.
Sprinkle over the flour and stir for 1 minute. Add the stock, tomato purée, Worcestershire sauce and thyme. Season, bring to a simmer and cook for 15 minutes until thickened.
Meanwhile, boil or steam the cauliflower for 10–12 minutes until very tender. Drain thoroughly, then mash or blend with the butter, milk, Cheddar and mustard. Season to taste.
Heat the oven to 200°C/180°C fan/gas mark 6. Spoon the cauliflower topping over the mince and spread it to the edges. Roughen the surface with a fork.
Bake for 20–25 minutes until bubbling and golden. Rest for 5 minutes before serving.
Notes
Adjust seasoning and chilli heat to suit your table.
About this recipe
Shepherd's Pie with Cauliflower Cheese Topping brings together vegetable oil, onion, carrots in a practical recipe with a clear balance of flavour and texture. The method keeps the preparation manageable while making the main ingredients do the work.
Follow the timings closely, season to taste and serve as suggested. Any leftovers should be cooled promptly, refrigerated and reheated until piping hot.
