Shepherd’s Pie (Gluten & Lactose Free)
  • CourseDinner, Entertaining, Gluten Free, Lactose Free
  • 500grams lean beef (or lamb) mince
  • 4 shallots
  • 1/2cup GF fruit chutney
  • 400grams cauliflower, remove florets
  1. In a non-stick frypan over medium-high heat, brown mince
  2. Season with sea salt and crakced pepper and add the shollots and chutney
  3. Reduce heat and simmer for 20 minutes
  4. Meanwhile, in a spacepan of boiling water, simmer the cauliflower until cooked, 8 to 10 minutes
  5. Drain. Using a masher, mash until nice and smooth
  6. Spoon the mince into a casserole dish, top evenly with mashed cauliflower
  7. Season with sea salt and cracked pepper
  8. Bake in 180C oven for 20 minutes or until nice and bubbly
  9. Remove and sit for 10 minutes before serving
Recipe Notes

This is the only way we now make Shepherd’s Pie and it is the perfect veggie smuggler. Simply grate zucchini, carrot and parsnip etc into the mince before adding the chutney.