What better than a hearty shepherd’s pie on a cold winter’s night? Celebrity chef Pete Evans certainly loves the meal and has shared this delicious recipe with Starts at 60 that has a slightly different take from the traditional version. Using cauliflower instead of potatoes, this shepherd’s pie is seasoned with a tasty mix of spices. If you want to make it really traditional, there is an option to use lamb brains or even livers, hearts or marrow if you’re feeling up to it.

Ingredients

• 2 tablespoons coconut oil or other good-quality fat
• 1 teaspoon ground cumin
•  1 onion, diced
• 4 garlic cloves, crushed
• 2 celery stalks, diced
• 2 carrots, diced
• 600g beef or lamb mince
• 2 lamb brains, soaked in cold water with 1 teaspoon salt for 1 hour, rinsed well and finely chopped (optional)
• 2 1/2 tablespoons tomato paste
• 1 teaspoon chopped thyme leaves
• 4 tablespoons dry red wine (optional)
• 375ml beef or chicken bone broth
• Sea salt and freshly ground black pepper
• 3 tablespoons roughly chopped flat-leaf parsley leaves

Cauliflower puree

• 1 large head of cauliflower (about 1.3kg), chopped into florets
• 2 tablespoons coconut oil, melted
• Sea salt and freshly ground black pepper

Method

• Start with making the cauliflower puree. Fill a large saucepan with water and bring to the boil. Add cauliflower and cook until tender. Drain in colander and set aside to cool slightly. Place the cooled cauliflower in a food processor and process until smooth. Add the oil and puree, season with salt and pepper.
• Heat the oil or fat in a large frying pan over medium-high heat. Add the cumin, onion, garlic, celery and carrot and cook for five minutes, or until the vegetables are softened and beginning to brown.
• Add the mince and brains (if using) and cook, stirring to break up any lumps, until browned.
• Add the tomato paste and thyme and cook for one minute, then pour in the wine (if using) and bone broth and simmer for 10 minutes, stirring occasionally. Season with salt and pepper.
• To assemble, spread the meat mixture into the base of an ovenproof dish and level with a spoon. Cover with cauliflower puree and smooth the top out evenly.
• Bake for 30 minutes in a preheated 180°C oven, or until the top is slightly golden. Sprinkle with the parsley and serve with a fresh salad of your choice.