The ultimate winter dish that everyone will enjoy!

SERVES 4-5 FAMILY MEMBERS

INGREDIENTS

TOPPING

• 700-800G Cauliflower, steamed
• 1tsp cumin
• Pinch of fresh thyme leaves
• 1tbs butter or Nutalex

SHEPARDS PIE

• 453g lean beef mince
• 1 tablespoon olive oil
• 1 1/2 cups mixed mushrooms, sliced
• 1 medium onion, chopped
• 1 tablespoon tomato paste
• 3/4 teaspoon dried thyme
• 1 1/2 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• Black pepper, to taste
• 1/4 cup Parmesan cheese, finely shredded or for dairy free option I used “Grated Sheese” from Woolies.

METHOD

1. Pre heat the oven to 180 degrees fan forced
2. Steam the Cauliflower and place in a food processor with the rest of the topping ingredients and whiz until a smooth and creamy consistency is formed
3. Set that aside for now
4. Heat a large oven-proof sauté pan sprayed with cooking spray over medium-high heat. Add the beef and cook, breaking up meat with a spatula, until browned, 5 minutes. Drain and set aside
5. Return the sauté pan to medium-high heat and add the oil. Add the mushrooms, onions, carrots and thyme and sauté, stirring occasionally, until the vegetables are tender, 5 minutes. Add the tomato paste and cook until it begins to brown, 1 minute. Add the broth and beef and reduce heat to medium low. Simmer uncovered, stirring occasionally, until thickened slightly, 3 minutes. Season with pepper to taste
6. Remove the pan from heat. Gently spoon the cauliflower over the beef mixture. Sprinkle with the cheese. Bake until bubbly around the edges, 20 minutes
7. Enjoy!

CALORIES PER SERVE = 375

PRO 33.5G

CARBS 22.7G

FATS 15G

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