Low carb shepherd’s pie

Try this easy to make low carb version of the classic shepherd’s pie by Ntwenhle Gcabashe

Prep time: 10 minutes

Cooking time: 55 minutes

Serves: 4

• 1 cup cauliflower, florets, steamed and mashed
• 1 sweet potato, chopped, steamed and mashed
• 1 cup broccoli, florets, steamed and mashed
• 2 cups minced meat
• 3 tablespoons (45ml) oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 3 large tomatoes, finely chopped
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1 tablespoon chutney
• 2 large carrots, chopped
• 2 cups (500ml) beef stock
• 2 tablespoons flour
• Handful fresh coriander, chopped
• ½ cup Parmesan cheese
• Fresh thyme leaves, for serving

1. Preheat oven to 200˚C.
2. Heat oil and fry onion and garlic until fragrant.
3. Add tomatoes, tomato paste, Worcestershire sauce, minced meat and carrots. Cook for 8–10 minutes or until mince turns brown.
4. Add flour, stock and coriander. Cover with a lid and cook for 14–15 minutes or until thickened.
5. Spoon the minced meat mixture into an oven dish. Top with mashed vegetables. Sprinkle with Parmesan cheese.
6. Bake for 20–25 minutes or until golden.
7. Serve immediately with thyme leaves.

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