Cauliflower Shepherd's Pie

What to Put on the Table With Cauliflower Shepherd's Pie

• Steamed green beans
• A green salad
• Roasted Brussels sprouts

How to Cook Cauliflower Shepherd's Pie

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1. Heat the oven to 200°C / 390°F (180°C / 355°F fan). Bring a large pan of water to a boil, add the cauliflower and cook for 12 minutes, until very tender. Drain well and leave in the colander to steam dry for 5 minutes.

   Mark done Start 12 min timer

2. Meanwhile, heat the oil in a large, deep frying pan over medium-high heat. Brown the lamb for 8 minutes, breaking it up, then spoon off the excess fat. Add the onion, carrots and celery and cook for 6 minutes. Add the garlic, tomato paste, thyme and rosemary and cook for 1 minute.

   Mark done Start 8 min timer

3. Whisk the cornflour into the stock and pour it into the pan with the salt and pepper. Simmer for 12 minutes, until thick, then stir in the peas and spoon the filling into a baking dish.

   Mark done Start 12 min timer

4. Blend the cauliflower with the butter, half-and-half, nutmeg and salt until smooth, or mash it with a potato masher for a rougher texture. Spread it over the filling and rough up the top with a fork.

   Mark done

5. Bake for 20 minutes, until the topping is flecked with gold and the filling is bubbling at the edges. Rest for 5 minutes before serving.

   Mark done Start 20 min timer

Worth Knowing Before You Cook

Squeeze the cooked cauliflower in a clean tea towel if it still looks wet; a dry mash holds its shape on top of the filling.

If you prefer a smoother topping, use a blender; for a rustic one, a potato masher is enough.

Skim any excess fat from the lamb before adding the vegetables, so the gravy is not greasy.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Keeping What's Left

Keeps in the fridge for up to 3 days. Freezes for up to 3 months; thaw overnight in the fridge and reheat in a hot oven until steaming hot.

Common Questions

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.