1. Preheat oven to 180oC
    Add coconut oil, coriander stems, garlic, carrot, and rosemary to a low-medium frying pan. Sauté for 5 minutes.
    Add lamb mince and cook for 5 minutes until browned. Add in zucchini, no-tomato sauce and chicken stock and bring to the boil, then reduce to a simmer for 10 minutes. Add in the peas and spinach in the last minute and stir through until defrosted/wilted.
  2. Meanwhile, steam half the cauliflower and potato in a microwave proof dish (with a cover) until soft (about 10 minutes) Drain. Add in almond milk (or butter) and mash with a fork until you have a smooth-ish puree.
  3. Spoon the pie filling mixture into dish. Spoon over the mashed cauliflower/potato and sprinkle the rest of the cauliflower over the top (you might want to chop this more finely so it gets crispier). Place in the oven and bake for 20 minutes or until cauliflower is golden brown.
  4. While the pie is cooling, steam your green beans and drizzle with some olive oil and lemon juice
    Serve the shepard’s pie with some green beans and a drizzle of tahini over the pie for some creaminess (cause I don’t use cheese)