Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Lamb mince under a cauliflower mash crust.
Equipment: Frying pan; saucepan; baking dish
Measures and names
Ingredients
- 600 g lamb mince (ground lamb)
- 1 onion
- 1 carrot, chopped
- 1 tbsp tomato purée (tomato paste)
- 1 tsp rosemary
- 300 ml lamb or beef stock
- 1 large cauliflower, for mash
- 30 g butter
- 40 g cheddar
- 1 tbsp oil
- Salt and black pepper
Method
- Heat the oil and brown the lamb with the onion and carrot for 8 minutes, breaking the mince up.
- Stir in the tomato purée and rosemary, pour in the stock, season, and simmer for 15 minutes, until thick and gravy-like. Spoon into a baking dish.
- Meanwhile, boil the cauliflower for 8–10 minutes, until very tender. Drain thoroughly and steam-dry, then mash with the butter and plenty of seasoning.
- Heat the oven to 200°C (fan 180°C). Spread the mash over the lamb and rough up the top with a fork so it crisps.
- Scatter with cheddar and bake for 20 minutes, until golden. Rest for 5 minutes before serving.
Swaps and tips
Draining the cauliflower properly keeps the topping firm rather than sloppy. Assembles ahead and freezes well.
Add carbs for the family (optional)
For the family, top with mashed potato (or half potato, half cauliflower), or serve with a few boiled new potatoes.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 34 g | 11 g | 4 g | 43 g | 570 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
