For the meat mix | ||
---|---|---|
1 lb | Lamb, ground or minced, raw | |
1 cup | Celery, raw, chopped | |
½ cup | Onions, white or yellow, raw, chopped | |
½ cup | Carrots, raw, chopped | |
1 cup | Beef broth, stock | |
3 tbsp | Tomato paste, canned, no salt added | |
1½ tsp | Rosemary, dried | |
1 tsp | Salt, Kosher salt, table salt | |
1 tsp | Thyme, dried, ground | |
½ tsp | Pepper, black, ground | |
For the cauliflower mash | ||
6⅓ cups | Cauliflower, raw | |
½ cup | Cheddar, cheese, shredded | |
11¾ tsp | Cream cheese, full fat | |
2 tbsp | Butter, unsalted | |
2 (ea. 0.11 oz) | Garlic, raw | |
¼ tsp | Salt, Kosher salt, table salt | |
¼ tsp | Pepper, black, ground | |
4 lb | altogether (view nutrition facts) |
Preparation
- Serving size:10.70 oz (calculated)Notes: 1 cup worth of shepherd's pie; sufficient as a main meal
- Temperature: 400 °F
- In a large pan over medium-high heat, brown the mince meat, about 5 minutes. If you cannot get ground lamb, you can use ground beef to make cottage pie.
- Add the diced celery, onions, carrots and seasoning. Cook until the vegetables begin to soften, about 5 minutes.
- Add the beef broth and the tomato paste. Stir until the paste has dissolved completely.
- Reduce the heat to medium and let simmer until the sauce thickens, about 15 minutes.
- While the meat mix is simmering, prepare the cauliflower mash.
- Steam the cauliflower florets until they are soft. For example, steam it in some salted water for 10 minutes or microwave it with a tablespoon of water.
- Spread the cauliflower let them cool for about 5 minutes or until they stop steaming. Else the cauliflower is too wet and the mash will be watery.
- Blend the cauliflower with an immersion blender or in a food processor.
- Add the grated cheese, cream cheese, butter, garlic, salt and pepper.
- Blend until you get a smooth mash.
- Transfer the meat mix to an oven-safe dish. For 6 portions you can use an 8 in by 8 in or 2 quart baking dish or casserole. We used a 16 cm by 26 cm glass dish.
- Top with the cauliflower mash.
- Optionally sprinkle with more shredded cheddar and smoked paprika.
- Bake for about 30 minutes or until the cauliflower mash starts to brown.
- Remove from the oven, let cool for about 5 minutes and serve.
- Store in an airtight container for up to 5 days in the fridge. Reheat in the microwave or oven.
For the meat mix
For the cauliflower topping
To assemble
Meal Prep Tip
- Calorie count373 kcal
- % of calories by macros
Fat 69.2 % 258 kcal 28.5 g Net Carbs 8.6 % 32 kcal 7.9 g Dietary Fiber 1.9 % 7 kcal 3.7 g Protein 20.4 % 76 kcal 18.8 g - Approx. WW SmartPoints™12.1
- Cholesterol 84.3 mg
- Sodium 836.8 mg
- Fat 28.5 g
- Saturated Fat 14 g
- Trans Fat 0.1 g
- Carbohydrates 11.6 g
- Dietary Fiber 3.7 g
- Total Sugars 4.9 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 18.8 g
- Calcium 144.3 mg
- Iron 2.5 mg
- Magnesium 47 mg
- Potassium 742.7 mg
- Zinc 3.4 mg
- Vitamin A (Retinol Equivalents) 192.5 mcg
- Vitamin B12 1.9 mcg
- Vitamin C 59.2 mg
- Folate 95.7 mcg
- Folic Acid 0 mcg