Shepherd’s Pie

Healthy Mumma Shepherd's Pie

Serves 6-8


1 Tablespoon Olive Oil
2-4 Cloves Garlic, finely chopped
1 Red Onion, finely chopped
1kg Beef Mince
2 Carrots
2 Zucchinis
200g Green Beans
1 Broccoli
2-4 Celery Sticks
700ml Organic Tomato Passata
1 Teaspoon Thyme
1 Cauliflower
1/4 Cup Almond Milk
Himalayan Pink Salt and Freshly Cracked Black Pepper
Grated Parmesan (Optional) or Savoury Yeast Flakes
Handful Fresh Chopped Parsley (reserve some for garnish)


    1. Cut the cauliflower up into pieces and put into a steamer with a lid and a pot of water underneath. Steam the cauliflower until tender. Set aside to cool.
    2. In a food processor place carrots, zucchinis, green beans, broccoli and celery and blitz until chopped up. Be careful not to blitz too much into a mush.
    3. Preheat the oven grill to medium high heat and lightly grease a baking tray. Tip: You may need two depending on the size of your trays or you could use individual ramekins.
    4. In a large frying pan, heat olive oil over medium high heat and sauté the onion and garlic for 3-5 minutes until soft. Add the mince and cook for 5 minutes until browned all over.
    5. Add the mixture from the food processor to the pan, cook for 3-4 minutes. Add the passata, thyme, fresh parsley, season with salt and pepper and cook for 10 minutes or until the vegetables are tender.
    6. Spoon the mixture into the baking dish.
    7. Place the cooked cauliflower, milk and season with salt and pepper into a bowl and mash roughly.
    8. Spoon the cauliflower mash over the mince. Sprinkle with parmesan cheese (optional) or savoury yeast flakes.
    9. Grill for 5 minutes, or until lightly browned.
    10. Serve sprinkled with fresh chopped parsley.