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Lamb Shepherd's Pie with Cauliflower Mash

Name: Lamb Shepherd's Pie with Cauliflower Mash
Prep time: 20 min
Cook time: 1 h 10 min
Yield: 6 servings
Cuisine: Modern Australian
Ingredients: 2 tbsp garlic-infused olive oil; 800 g lamb mince; 2 carrots, roughly diced; 1 zucchini, roughly diced; 0.5 cup spring onion green tops, sliced; 2 tbsp tomato paste; 400 ml gluten-free beef stock; 1 tbsp gluten-free Worcestershire sauce; 1 tbsp fresh rosemary and thyme, chopped; 1.2 kg cauliflower, cut into uneven florets; 50 g unsalted butter; 100 g finely grated Parmesan

A dark, savoury lamb filling under rough peaks of Parmesan cauliflower mash. Proper shepherd's pie comfort without the heavy potato lid.

Prep20 mins

Cook50 mins

Serves6

DifficultyEasy

Start cooking ↓

Rustic lamb shepherd's pie with browned cauliflower mash and a rough serving spoon cavity — **TooGut pick**Flexible, practical, genuinely delicious.

Cauliflower mash only works as a pie topping when excess water is driven off. Steam it, let it dry, then blend with Parmesan before dragging it into rough ridges that catch in the oven.

Why it worksWhole-food ingredientsFlexible swapsClear steps

What you’ll need

Ingredients

Serves6

Lamb filling

2 tbspgarlic-infused olive oil
800 glamb mince
2 carrots, roughly diced
1 zucchini, roughly diced
½ cupspring onion green tops, sliced
2 tbsptomato paste
400 mlgluten-free beef stock
1 tbspgluten-free Worcestershire sauce
1 tbspfresh rosemary and thyme, chopped

Cauliflower top

1.2 kgcauliflower, cut into uneven florets
50 gunsalted butter
100 gfinely grated Parmesan

One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Brown the lamb properly

Heat oil in a broad casserole. Add lamb in two batches and leave each batch untouched long enough to form dark, craggy edges.

Build the filling

Cook carrot and zucchini for 6 minutes. Add green tops, tomato paste and herbs, then return the lamb with stock and Worcestershire. Simmer for 20 minutes until thick.

Dry the cauliflower

Steam cauliflower until very tender. Drain, return it to the hot pan and leave uncovered for 5 minutes so steam can escape.

Make a sturdy mash

Blend cauliflower with butter, half the Parmesan, salt and pepper. Spread over the lamb, then drag a fork into rough ridges and scatter over remaining cheese.

Bake the ridges brown

Bake at 210°C for 20 to 25 minutes until bubbling at the edges and deeply golden in irregular patches. Rest for 10 minutes before serving.

Per serve, estimate · Metric

Nutrition snapshot

Energy2,150 kJ

Protein37 g

Carbohydrate14 g

Fibre6 g

Approximate only. Values change with brands, portions and selected swaps.

Set yourself up

Equipment

✓ Large shallow casserole
✓ Steamer
✓ Food processor or stick blender
✓ Fork