Shepherds Pie My reduced carbohydrate version

It’s been a cold weekend in Canberra, and I had some lamb mince in the refrigerator.

Ingredients

• Lamb mince
• Onion finely diced
• Celery finely diced
• Carrot finely diced
• Spring onion finely sliced
• Garlic onion finely sliced
• Red chilli finely sliced
• Parsley finely cut
• Coon cheese slices
• Philadelphia cream cheese
• Cauliflower
• Kent pumpkin
• Chicken stock
• Red wine
• Queensland nuts
• Tomato paste
• Salt and pepper
• Butter
• Worcestershire sauce
• Nutmeg

Method for the mash

1. Steam the roughly diced cauliflower and pumpkin. You want enough to cover a baking tray when mashed.
2. When the vegetables are soft, drain them thoroughly
3. Put them back into the saucepan and blend with a stick blender
4. Add some cream cheese to thicken
5. Add some spring onion, chilli and garlic onions

Method for base/filling

1. In a saucepan, soften the onion
2. Add the celery, carrot, spring onion and garlic onion and soften
3. Add the lamb mince and break up
4. Add the tomato paste
5. Cook until everything is loose
6. Add Worcestershire sauce and red wine
7. Cook until the liquid has reduced away
8. Add a good large nob of butter
9. Add the Queensland nuts that have been ground into a nut meal
10. Transfer the thickened filling to the base of a rectangular baking tray

Method to finish

1. Over the meat, add a single layer of Coon cheese slices and add some nutmeg
2. Layer the mash over the top
3. Add some pepper and paprika if you like
4. Place into a preheated oven at 150 °C (300 °F) for about an hour  and the mash should be golden brown
5. Remove from the oven and allow to rest for about ten minutes
6. Prepare a plated up version
7. Capture an image of the plate
8. Eat the shepherds pie
9. Wash up and clean up
10. Blog about it