Name: Lamb shepherd's pie
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: Family
Ingredients: 2 tbsp coconut oil; 1 onion chopped; 1 clove garlic crushed; 500 g lamb mince; 2 tbsp tomato paste; 1 tsp Italian herbs; salt and freshly ground black pepper to taste; 1/2 cup beef stock; 1 large head of cauliflower; 1 egg yolk; 100 g butter; ground nutmeg to taste

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Ingredients (12)

Meat filling

2 tbsp	coconut oil
1	onion — chopped
1 clove	garlic — crushed
500 g	lamb mince
2 tbsp	tomato paste
1 tsp	Italian herbs
	salt and freshly ground black pepper — to taste
1/2 cup	beef stock

1 large head of	cauliflower
1	egg yolk
100 g	butter
	ground nutmeg — to taste

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Method:

Heat the oil in a large frying pan and add the onions and garlic. Cook for 5 minutes, stirring occasionally.
Add the lamb mince, tomato paste, Italian herbs, salt and pepper, stirring well. Cook for 6-8 minutes, until the meat is browned.
Add the stock and simmer for 5–10 minutes.
Set the meat mixture aside and preheat the oven to 180°C.
Steam the cauliflower until very soft. Place in a food processor and purée until smooth. While the blender is running, add the egg yolk and the butter, until melted and smooth. Add nutmeg to season.
To assemble the pie, fill an ovenproof dish with the mince and top with the mash, spreading evenly. Grill in oven for 15 minutes until golden on top.

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