How to Make Shepherd’s Pie

Ingredients

• 2.2 pounds (1 kg) lamb, ground
• 1 small (70 g/2.5 oz) white onion
• 1 medium (80 g/2.8 oz) carrot
• 2 cloves garlic, crushed
• 1½ cups (150 g/5.3 oz) white mushrooms
• 2 cups (200 g/7.1 oz) green beans
• ½ cup (120 ml/4 fl oz) Bone Broth or vegetable stock
• 1 tablespoon (15 ml/0.5 fl oz) Worcestershire sauce
• 2 tablespoons (16 g/0.6 oz) ground chia seeds
• 1 large (800 g/28.2 oz) cauliflower
• 2 tablespoons (30 g/1.1 oz) butter or ghee
• 1 teaspoon salt
• Freshly ground black pepper
• 2 tablespoons (6 g/0.2 oz) chopped chives or fresh parsley

1. Heat a large pan and add the ground lamb. Brown from all sides, stirring frequently, until the fat is released and there are no pink parts. Use a slotted spoon to transfer the lamb to a bowl and set aside. Keep the cooking fat in the pan.
2. Peel and finely dice the onion and carrot and then peel and crush the garlic. Wash and slice the mushrooms. Wash and trim the green beans and chop them into quarters. Place the onion and garlic in the pan where you cooked the lamb. Cook for about 2 minutes or until translucent, stirring frequently. Add the carrot, mushrooms, and green beans. Cook for a few more minutes until the carrot begins to soften.
3. Return the cooked lamb to the pan and add the Bone Broth and Worcestershire sauce. Season with salt and black pepper to taste and simmer over a low heat for 20 to 25 minutes. When done, take it off of the heat and add the ground chia seeds. Mix until well combined.
4. Meanwhile, preheat the oven to 400°F (200°C, or gas mark 6) and prepare the cauliflower mash. Wash the cauliflower and cut it into medium florets. Place it on a steaming rack in a steaming pot filled with about 2 inches (5 cm) of water and cook for about 10 minutes.
5. When done, transfer the cauliflower to a blender and pulse until smooth and creamy. Add the ghee, season with salt and black pepper, and pulse again. When done, set it aside.
6. Spread the lamb mixture into a casserole dish. Top with mashed cauliflower. Using the tines of a fork, create a decorative pattern on top. Cook for about 30 minutes in the oven until the cauliflower is golden in color. When done, remove from the oven and let it cool slightly before serving. Top with chopped chives or parsley.