I made this Shepherd’s pie using cauliflower mash to replace mash potatoes. I know this is not the original way of making shepherd’s pie but lately I am cutting on carb and I am compiling list of food that I enjoy eating. I don’t really enjoy salad but having this shepherd’s pie with the top made using cauliflower mash makes me feel slightly guilt free when I indulge in it.
Now about this cauliflower mash, usually when I look at cauliflower, the first thing that came into my mind is stir fried cauliflower. Until I watched some cooking shows, the chef made cauliflower mash. I am so used to eating cauliflower as a whole and it has left me unable to imagine it in mashed form.
Of course I followed the chefs’ footstep and made it, trust me, it was unbelievably good! If I want a slightly guilt free dinner side, instead of mashed potatoes I would go for this. Less carb and less calorie count. This cauliflower mash is white and creamy with a very faint parmesan cheese smell plus seasoned with allspice and black pepper. I bet if you have kids and you feed them this, they will never reject this comparing giving them whole cauliflower florets.
As for the pie filling, choice of meat of course is lamb along with some peas and carrots and seasoned with spices. A really easy to make, slightly guilt-free comfort food that you can have as dinner. You can please and wow your crowd with this as well.
Mashed Cauliflower Shepherd’s Pie (serves 2-3 person)
Mashed cauliflower top layer: Refer to mashed cauliflower recipe here.
- 300g of minced lamb
- ¼ cup of green peas, blanched
- 1 carrot, diced & blanched
- 1 medium sized onion, diced
- 2 garlic cloves, finely chopped
- ½ tablespoon of oil
- ½ tablespoon of worcestershire sauce
- 1 tablespoon of tomato paste
- ½ teaspoon of dried thyme leaves
- ½ teaspoon of ground allspice
- ½ teaspoon of ground black pepper
- 1 cup of water
- ½ teaspoon of salt
- 2 teaspoon of cornstarch + 1 tablespoon of water
Garnish: 2 tablespoon of grated parmesan cheese + sliced spring onion
- Prepare the mashed cauliflower according to the recipe here.
- Now let’s make the filling. Start by heating up your pan with medium heat. Put in the oil. Once the oil is heated up, put in the onion.
- Stir fry until the onion turns soft. Add in the minced lamb. Fry until the minced lamb turn brown. Add in the blanched green peas and carrot, garlic, Worcestershire sauce, tomato paste, thyme, allspice, black pepper and water. Cook for about 10 minutes. Put in salt and mix well.
- Preheat your oven at 200°C.
- Back to the filling, add in cornstarch + water mixture. This is to thicken the lamb mixture. Mix until you feel the mixture is thicken. Remove and pour into the baking dish. The photos below shows before and after of adding corn starch to thicken up the lamb filling.
- Lay the mashed cauliflower on top of the lamb mixture.
- Bake in the oven for about 15 minutes. Take out and sprinkle 2 tablespoon of grated parmesan on the cauliflower evenly.
- Put back into the oven to bake for another 10 minutes.
- Garnish with spring onion and serve hot.