Shepherd’s Pie with Cauli Mash

Inspired by Lee at Supercharged Food, this is one of my favourite meals to cook up on Sunday. It will make 6-8 serves, so it’s perfect for Monday lunch and the leftovers can be frozen for mid-week dinners – ideal after a long day at work or a late night training session. It’s fantastic with a side salad or lightly steamed greens. Delicious, high protein and gluten free!


  • 1 tablespoon coconut oil
  • 2 garlic cloves, chopped
  • 500g lean beef mince, organic if possible
  • 400g canned diced tomatoes (100% tomatoes)
  • 1 sachet tomato paste (no salt added)
  • 1 teaspoon chilli flakes
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 1 zucchini, grated
  • 1 cauliflower, cut into florets
  • 2 tablespoons organic butter


  1. Preheat the oven to 220°C and heat the oil in a large pan. Saute the garlic over a medium heat until golden brown.
  2. Add the mince and cook for five minutes, breaking up any lumps in the meat.
  3. Add the chopped tomatoes, tomato paste, chilli flakes, herbs and spices and cook over a low heat until the excess liquid evaporates. Stir through the grated zucchini at the very last minute.
  4. While the above mixture is cooking, steam the cauliflower florets until soft.
  5. Mash the florets with the butter and a few grinds of salt and pepper.
  6. Transfer the mince mixture into an 18cm baking dish, spreading until level.
  7. Gently spoon the mash over the top and press firmly until even.
  8. Bake for 20 minutes and finish under the grill so the top is crispy and brown. Enjoy!

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