Pete Evans Paleo Sheperds Pie

"From Australian Gourmet Traveller - delicious. This is the recipe as written however I do modify quite a lot as I find the flavour quite bland. I add a lot more cumin, salt, pepper and paprika and sometimes chilli flakes to taste. I find it best to keep tasting until it is right."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins
Ingredients:
13
Yields:
1 pie
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 180°C Heat 2 tbsp fat in a large frying pan or saucepan over medium-high heat. Add celery, carrots, onion, garlic and cumin and stir occasionally until vegetables soften and begin to brown (5 minutes). Add beef, increase heat to high and stir occasionally until browned (8-12 minutes). Add tomato paste and thyme and cook until paste darkens (1 minute), then add stock and wine, reduce heat to medium-high and simmer, stirring occasionally, for about 10 minutes until slightly thickened.
  • Meanwhile, cook cauliflower in a saucepan of boiling water until tender (8-10 minutes). Drain in a colander, then process in a food processor until smooth, add remaining fat, blend to combine and season to taste.
  • Spread meat mixture in a shallow ovenproof dish. Top with the cauliflower purée and smooth top. Bake until top is light golden and bubbling (30-40 minutes). Sprinkle with parsley and serve hot with a homemade relish and salad.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Working mother living in beautiful Sydney, Australia.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes