This is a traditional shepherd’s pie recipe with a twist. It has a cauliflower mash topping instead of the potato. If you don’t want to do the low carb version that’s completely ok too. You can just make the mash the exact same way you prepare the cauliflower. I know the peas aren't low-carb but a must have with shepherd's pie! This is a play on a Gordon Ramsay recipe which I’ve always found one of the best recipe’s I’ve tasted. It’s really simple to make and provides such tasty leftovers!
What you’ll need:
1 extra-large head of cauliflower
2 egg yolks
25g butter (2 tbsp.)
¼ c freshly grated parmesan cheese (save a few pinches for the top)
1lb (500g) lamb mince
1 large carrot
1 large onion
2 garlic cloves
1 tbsp. Worcestershire sauce
2 tbsp. tomato puree
250ml red wine (large glass)
300ml chicken stock (1 c.)
Handful thyme leaves
1 sprig rosemary
1-2 tbsp. oil
For the Cauliflower (or Potatoes):
Chop the cauliflower into small pieces and steam until mush.
Blend in a food processor, food mill, or mash by hand until it’s creamy.
Add egg yolks, butter and ¾ths of the parmesan.
Salt and pepper to taste and set aside.
To start the Mince:
In a food processor (you can also do this manually), shred the carrot onion and garlic.
Prepare your chicken stock if using a bouillon.
Chop the herbs.
In a large sauce pan, heat the oil and add the ground lamb; season with salt and pepper.
When browned, add the shredded carrot, onion, and garlic; continuously stirring.
Next add the Worcestershire sauce, herbs, and tomato puree and mix thoroughly. Cook about 5 minutes.
Add the wine and turn the heat up so it reduces quickly. Reduce until there is barely any liquid left.
When the wine is reduced add the chicken stock and reduce in the same fashion.
When it’s done you want the consistency of a thick sauce, not watery or liquidy.
Dollop the cauliflower on top of the meat and spread out completely covering the meat mixture.
Run the fork across the top of the cauliflower, creating small ridges.
Sprinkle with the remaining parmesan cheese.
Bake at 190C or 375F for 20-30 minutes until slightly golden. Enjoy!