Shepherd's Pie with Cauliflower Mash Topping #2



  • 900g beef mince
  • 2 Tbs butter
  • 2 medium onions, chopped
  • Few sticks of celery, diced
  • 4 cloves of garlic, crushed/diced
  • 1 x 400g can diced tomatoes
  • 1 cup beef stock
  • 1 rounded teaspoon dried mixed herbs
  • 2 Tbs Worcestershire sauce
  • 3 Tbs tomato paste
  • Salt and pepper

For the mash

  • 1 large cauliflower chopped into florets
  • 1 egg yolk
  • 60-80g butter
  • Salt and pepper

To go on top

  • 100g grated cheese (I used Vintage)



Fry the mince in the butter until browned, breaking it up as you go. Add the veggies and saute a few minutes longer.

Add the rest of the mince ingredients and simmer for about 30 minutes. Season to taste.

To make the mash, steam the cauliflower until tender then drain very well. Leave with the lid off to dry a little, then pour into a food processor and process until smooth. Add the butter and process until very smooth. Season to taste.

Tip the mince into a large lasagne type dish, then smooth the mash over the top. Sprinkle the cheese on top of the mash.

Bake at 190 degrees C for about 40 minutes or until the cheese is golden.

You can add other seasonings to the mince, just whatever flavour you like.

This makes a big dish which will serve 6-8, depending on appetite.  Serve with steamed green veggies on the side.