When I roast a piece of lamb there is always left overs so I decided to make a shepherds pie with the left overs.
500gm finely chopped leftover cooked lamb
500ml Chicken stock
rosemary, parsley, salt
2 tblspn cream
1 tblspn butter
50gm grated cheddar cheese (optional)
Stage one fry off some onion and garlic
Cut up your lamb into small cubes as well at whatever veggies you have in the fridge, in this case it is celery and capsicum.
Add this all to the pan along with 2 cups of chicken stock and some herbs
Boil cauliflower until tender while meat mix is cooking.
Once veggies in pan start to soften add 1/2 teaspoon of Xanthan Gum to mix, stir and allow to thicken. Then turn off the pan.
Drain cauliflower well and then place in blender with 2 tablespoons of cream and 1 tablespoon of butter. A good hit of salt also. Blitz this until it is a puree.
Place meat mix in an oven proof dish and then spread cauliflower press over the top and a sprinkle of grated cheese of your choice.
Cook in moderate oven for 40 minutes until browned and bubbly.