Very Healthy Greek Shepherds Pie

Name: Very Healthy Greek Shepherds Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6-8 serving(s)
Ingredients: 1 kg ground lamb; 2 garlic cloves, finely chopped (I used 2 tsp organic minced garlic); 2 onions, diced; 1 (700 ml) bottle passata (tomato puree); 1 tablespoon homemade vegetable stock, paste (I made mine in the Thermomix, or you could use a good quality bouillion powder like Marigold, or 1/2); 1/2 teaspoon ground cinnamon; 1/4 cup chopped of fresh mint; 2 tablespoons chopped flat leaf parsley; 3 carrots, peeled and finely diced; 2 zucchini, finely diced; sea salt and cracked pepper; 1/2 head cauliflower (chopped or broken into florets); 1 cup diced butternut pumpkin; 1 tablespoon organic grass fed butter (optional) or 1 tablespoon ghee (optional); 1 small handful cheese (optional)

Submitted by Wendy's Kitchen

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Ready In:: 1hr 15mins
Ingredients:: 15
Serves:: 6-8

ingredients

For the Base
1 kg ground lamb
2 garlic cloves, finely chopped (I used 2 tsp organic minced garlic)
2 onions, diced
1 (700 ml) bottle passata (tomato puree)
1 tablespoon homemade vegetable stock, paste (I made mine in the Thermomix, or you could use a good quality bouillion powder like Marigold, or 1/2)
¹⁄₂ teaspoon ground cinnamon
¹⁄₄ cup chopped of fresh mint
2 tablespoons chopped flat leaf parsley
3 carrots, peeled and finely diced
2 zucchini, finely diced
sea salt and cracked pepper
For the Crust
¹⁄₂ head cauliflower (chopped or broken into florets)
1 cup diced butternut pumpkin
1 tablespoon organic grass fed butter (optional) or 1 tablespoon ghee (optional)
1 small handful cheese (optional)

directions

For the base:
In a large pot heat 1 tablespoon of olive oil. Add the onions, garlic and a sprinkle of sea salt (to stop the onions burning) and cook on a low heat for about 5 minutes or until soft. Add the carrots and zucchini and cook for a further 3 minutes stirring frequently so that the onions don’t burn. Add the lamb mince and cook until browned. (about 5 minutes). Add the tomatoes, stock, cinnamon, mint, parsley, salt and pepper and cook for 15-20 minutes or until reduced and thickened. Taste for seasoning and set aside.
For the crust:
Steam or boil the cauliflower and pumpkin until soft. Drain if necessary. Add 1 tablespoon of butter and blitz in a food processor or with a hand held blender until smooth. You may need to add a bit of liquid to improve consistency (water, stock, milk – whatever you would prefer).
Thermomix version of crust:
If making in a Thermomix cook the cauliflower and pumpkin for 20 minutes speed 1 at 100 degrees. Make sure it is cooked through. Add the butter or ghee. Attach the butterfly attachment and blitz for 20-30 seconds speed 3-4.
To assemble, place the meat evenly along a deep baking tray. Top with the mash and sprinkle with a tiny bit of grated tasty cheese, parmesan or feta (optional). Bake in the oven for 30 – 40 minutes until the crust is brown and bubbly. Enjoy!