Lamb shepherd’s pie

Lamb and Mutton SA
4 servings Prep: 15 mins, Cooking: 1 hr

Partner content with Lamb & Mutton SA

By Independent Contributor March 15 2021
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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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  1. Heat the oil in a large frying pan and add the onions and garlic. Cook for 5 minutes, stirring occasionally.
  2. Add the lamb mince, tomato paste, Italian herbs, salt and pepper, stirring well. Cook for 6-8 minutes, until the meat is browned.
  3. Add the stock and simmer for 5–10 minutes.
  4. Set the meat mixture aside and preheat the oven to 180°C.
  5. 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.
  6. 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.

For more #SheepThrills, visit Supported by the Red Meat Industry of South Africa.

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