When winter comes around, there is nothing better than piles of warm comfort food and snuggling on the sofa. However, what usually comes with this is a few extra pounds. Most unwelcome. Which is why I like to try and find healthier options to my favourite comfort dishes. This healthy shepherd’s pie is one of my favourite ‘cleaned-up’ winter warmers.
- 5 tablespoons coconut oil
- 1 white onion
- 1 carrot
- 2 garlic cloves
- 500g minced lamb/beef (I used organic lean beef)
- 2 tablespoons tomato puree
- 100ml chicken stock
- 1 cup of frozen peas
- 1tbsp dried thyme
- 2tbsp dried rosemary
- 1 celeriac or cauliflower (I used cauliflower)
- 1 egg yolk
- ground pepper
- pinch of sea salt
- Pre-heat oven to 200°C.
- Cut up the onion finely, grate the carrot and mince the garlic.
- Heat 3 tablespoons of the coconut oil, add the veg for 5mins before stirring in the rosemary and thyme.
- Brown the meat and mix with the veg. (I just added it to the same pan to brown.)
- Add the tomato puree, the chicken stock, the peas and season. Simmer for 15mins.
- Peel, roughly chop and steam the celeriac (or simply roughly chop and steam the cauliflower dependent now which you use).
- Once cooked, mash the celeriac/cauliflower with 2 tablespoons of coconut oil and the beaten egg. Season.
- Pour the meat mixture into a baking dish before topping with the mash.
- Bake for 25mins until slightly golden. Serve with green vegetables.
I originally found this recipe on Madeleine Shaw’s website.