March 21, 2016 | Cooking time:
Who ever said sugar-free food is not soul warming is so wrong. We are talking about sweet potato and cauliflower instead of normal potato, a super juicy, veggie dense, lamb mince and a crispy cauliflower top instead of cheese. Oh and then a nice drizzle of creamy, calcium-rich tahini for creaminess. Sounds good right?
1 tablespoon coconut oil
2 zucchini, diced
1/4 cup coriander, stems finely chopped and leaves roughly chopped
3 cloves garlic, minced
2 carrot, diced
2 cup baby spinach leaves
2 sprigs rosemary, leaves picked and finely chopped
400 g lamb mince
2 tablespoon no-tomato sauce
250 ml chicken stock
1/4 cup frozen peas
1/2 head cauliflower, roughly chopped
1 medium sweet potato, chopped into small squares
Splash of Almond milk (or butter if you aren’t dairy intolerant)
Green beans, steamed with EVOO and lemon juice
Tahini (instead of cheese)
- 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.
- 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.
- 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.
- 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)