DONAL SKEHAN’S SHEPHERD’S PIE WITH CAULIFLOWER CHAMP MASH

Writer and presenter Donal is a regular host on Saturday Kitchen.

Hands-on time 20min. Cooking time about 1hr 25min. Serves 4-6

2tbsp olive oil 1 large onion, chopped 2-3 medium carrots, chopped 680g (1lb 8oz) lamb mince 2tbsp tomato purée 1tbsp each of roughly chopped thyme and parsley 2tsp Worcestershire sauce 400ml (14fl oz) beef or lamb stock for the topping 1 medium cauliflower, broken into florets 200g (7oz) half-fat crème fraîche 1 large egg yolk 6 spring onions, thinly sliced

Heat 1tbsp of the olive oil in a large frying pan over a medium heat and soften onion and carrots for 5-6min.

Turn up the heat and allow the pan to get really hot before you add the lamb mince. Use a fork to break up the meat and allow it to brown and cook through for 3-4min.

Stir through the tomato purée, herbs and Worcestershire sauce until combined, and then pour over the stock. Bring to a steady simmer, then partially cover, reduce the heat and cook for 45min until reduced and thick. Towards the end of this cooking time, preheat the oven to 180°C (160°C fan) mark 4.

For the topping, place cauliflower in a food processor and blitz until it becomes the texture of couscous. Add crème fraîche and egg yolk and blitz again to bring it together. Transfer to a bowl, add spring onions and season, stirring to combine.

When the lamb is ready, season with salt and pepper and transfer to a large ovenproof baking dish – about 2 litres (3½ pint). Top with the mash, using a spoon to create a nice finish. Give topping an extra sprinkle of ground black pepper and bake in the oven for 25min until top is starting to brown and the mince is bubbling up around the edges. Serve straight away.

PER SERVING (for 6) 378cals, 26g protein, 25g fat (11g saturates), 10g carbs (8g total sugars), 4g fibre