Luke Hines' sensational shepherd pie

Name: Luke Hines' sensational shepherds pie recipe
Yield: 4
Ingredients: 1 tbs extra virgin olive oil or coconut oil; 4 garlic cloves, finely chopped; 2 celery stalks, finely diced; 2 carrots, finely diced; 1 onion, finely chopped; 1 tsp ground cumin; 700g lamb mince; 3 tbs tomato paste; 1 tsp roughly chopped thyme leaves; 500ml (2 cups) beef stock; ½ bunch flat-leaf parsley leaves; 800g cauliflower, broken into florets, stalks roughly chopped; 2 tbs extra virgin olive oil or coconut oil

3 ratings

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by Luke Hines

Jul 20, 2018

“Cauliflower stands in for mash here.” – Luke Hines. This is an edited extract from Smart Carbs by Luke Hines, photography by Mark Roper (Plum, $39.99).

1 tbs extra virgin olive oil or coconut oil
4 garlic cloves, finely chopped
2 celery stalks, finely diced
2 carrots, finely diced
1 onion, finely chopped
1 tsp ground cumin
700g lamb mince
3 tbs tomato paste
1 tsp roughly chopped thyme leaves
500ml (2 cups) beef stock
½ bunch flat-leaf parsley leaves

Cauliflower topping

800g cauliflower, broken into florets, stalks roughly chopped
2 tbs extra virgin olive oil or coconut oil

Method

1.

Preheat the oven to 180°C. Heat oil in a frying pan over medium-high heat. Add the garlic, celery, carrot, onion and cumin and sauté for 4-5 minutes until onion starts to soften and caramelise.
2.

Increase heat to high, add mince and stir for 6-8 minutes until browned all over. Stir in tomato paste and thyme and cook for 1-2 minutes, then add stock. Reduce heat to medium and simmer for 10-15 minutes until sauce thickens slightly.
3.

Meanwhile, for cauliflower topping, cook cauliflower in a saucepan of boiling water for 8-10 minutes until tender. Drain, transfer to a food processor and blitz until smooth. Add oil, season and pulse to combine.
4.

Spoon mince mixture evenly into an ovenproof dish, top with cauliflower purée, smooth surface with the back of a spoon and bake for 30-40 minutes until topping is pale golden. Serve scattered with parsley.