Getting through all my studies early in the morning proved to be a really good idea. It gave me time to put some thought into dinner. I was craving shepherd’s pie, and I also wanted to try out cauliflower mash. It’s a really good alternative to traditional mash potato, or so I’d heard. But I wanted more than what was in the recipe for shepherd’s pie in my copy of 4 Ingredients Gluten Free Lactose Free. Although though it did have a good recipe for cauliflower mash. So I pulled out some of my dad’s recipe books. We can’t use tomato because of my father’s allergies, so we stuck clear of the recipes where tomatoes of some description were a base ingredient, and instead picked out another from Cover & Bake: Casseroles, Pot Roasts, Skillet Dinners and Slow-Cooker Favorites. The fun thing is that you can really put in whatever vegetables you want, but I was inspired by a friend’s mother’s shepherd’s pie, where she uses mushrooms to give it that real full-bodied flavour. We had some mushrooms from the farmer’s markets, and there were some packets of frozen vegetables that really needed to get used up, so I thought – why not? I also made this in a large square dish, because our rectangular dish is actually a pretty poor choice when you’re dealing with double layered foods. I wanted max meat, max vegetables, so I went for our old casserole dish. It has definitely reminded me of why I wanted a larger, deeper, rectangular dish though.
Adapted from 4 ingredients Gluten Free Lactose Free
and Cover & Bake: Casseroles, Pot Roasts, Skillet Dinners and Slow-Cooker Favorites
Serves: 6, Prep: 1hr, Cook: 15-20mins
- 1kg cauliflower
- 4 tbsp olive oil
- Salt and pepper to taste
- 1kg beef mince
- 1/2 tsp minced garlic
- 4.5 tbsp tbsp red wine
- 1 cup beef stock (gluten free)
- 4 tbsp worcestershire sauce (gluten free)
- 2 tbsp all-purpose flour (gluten free)
- 1.5 tbsp mixed herbs
- 250g mixed frozen vegetables, diced
- 1 brown onion, diced
- 100g button mushrooms, sliced
- 1 tsp powdered mustard
- In a large pot, break off the florets of cauliflower and boil them gently.
- Meanwhile, in a separate pot, pour in 3 tbsp of the olive oil, along with the garlic and onion, and brown the onion. Add the mince and brown it, doing it 500g at a time if that’s easier.
- Stir through the flour, then add the stock, the worcestershire, the red wine, the herbs, mustard and the vegetables and bring to the boil.
- Reduce to a simmer for 15-20 mins until the vegetables are completely soft.
- Pre-heat your oven to 200C (or approx. 180C fan-forced), and drain the cauliflower. Put the cauliflower back into the pot, add the extra tbsp of olive oil, season with salt and pepper, and mash like you would with potato.
- Grease a casserole dish, I used a deep square one. Spoon in the meat mixture, then cover with spoonfuls of the cauliflower mash. Season lightly with pepper, then bake for 15-20 mins, or until the cauliflower has baked and the edges are a little golden.
Approx. 502 calories and 21g of carbs per serve