I got delivered a gorgeous organic pumpkin from The Leaf Store and I just couldn’t resist whipping up a Shepherd’s Pie. This is a take on our original Shepherd’s Pie with Cauliflower Mash, that I hope you also enjoy on a regular basis. Both are perfect meals to batch cook, freeze and/or use as leftovers so lunch is sorted for tomorrow. It’s the preparation that makes JERFing as simple as 2/1/2*.
Ingredients (Serves 4-6)
- 1 tablespoon cold pressed extra virgin coconut oil
- 2 garlic cloves, chopped
- 500g grass-fed beef mince
- 400g tomato passata (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 carrot, grated,
- 1 zucchini, grated
- 1 small jap pumpkin, skin removed and cut into small pieces
- ¼ cup grass-fed butter
- Preheat the oven to 220°C and heat the oil in a large pan. Sauté the garlic over a medium heat until golden brown.
- Add the mince and cook for 15 minutes, breaking up the meat well with a spatula or spoon.
- Add the chopped tomatoes, tomato paste, herbs and spices and cook over a low heat until the excess liquid evaporates.
- While the above mixture is cooking, steam pumpkin until soft. Mash with butter and a few grinds of salt and pepper.
- Add grated vegetables to the mince mixture and transfer into an 18cm-baking dish, spreading until level.
- Gently spoon the mash over the top and press firmly until even.
- Bake for 20 minutes and finish under the grill so the top is crispy and brown. This should be enough for 6 serves with a side of salad each.
*2/1/2 is how we teach our clients to “build their plate” to ensure optimum nutrient density, satiety and long-term health and wellness. To learn more, you can view our services here and become a client of TNN here.
This gorgeous image is by Sarah Craven Photography.