So I’m currently in Sri Lanka and I hate to tell you it’s frickin amazing. But out of kindness I won’t go into it. All I’ll say is I’ve learnt two words in Sri Lankan that I’ve already forgotten and I’ve eaten the most delicious lamb curries that will be making an epic appearance on the blog soon. Until that day I’ll leave you with this. It’s like my spy dinners when I try to hide the non-carb aspect to the husband. I may come across all smiley and pleasant but it’s all a ruse. I’m all about the hidden tricks (like the ones I’ll soon attempt in my pending ability to become a surf master).
Shepherd’s Pie with Horseradish Cauli Mash
1 onion, diced
1 carrot, diced
2 celery stalks, diced
3 cloves of garlic, crushed
1 green zucchini, diced
1tbs chopped rosemary and thyme
500g lamb mince
2tbs tomato paste
600ml stock – I used chicken
Few tsps chopped parsley
Salt & pepper
1 large cauliflower – around 1kg
Little knob of butter
Dash of milk
Sprinkle of chopped rosemary
3tsp horseradish cream
Good amount of salt & pepper
Heat a large glug of oil in a big pan and saute the onion, carrot, celery and garlic for 10 minutes over a low heat. One translucent, stir through the zucchini and herbs. Cook for a further 5 minutes then turn up the heat to high and stir through the mince. Once the mince has completely browned, stir through the tomato paste then pour in the chicken stock. Season well with salt, reduce to a low simmer and cook slowly for 30-40 minutes.
In the meantime, bring a large pot of water to the boil and add the cauliflower. Cook for around 5 minutes or until the cauli is super soft. Using a food processor, puree the cauli with the remaining mash ingredients. Taste as you may want a little extra salt.
Turn the oven on to 200.
Now back to the lamb – stir through the parsley and taste. Nows your chance to add more salt if you need it.
In a large oven proof dish or 4 individual ones, spoon in the lamb mixture 3/4 full then dollop generously with the mash. Sprinkle with pepper and add a few little bits of butter. Transfer the dish/es onto a baking tray and bake for 30 minutes or until golden.