Shepherd’s Pie With Cauliflower Mash

Serves 4

Ingredients

2 tsp extra virgin olive oil 1 brown onion, finely chopped 3 garlic cloves, crushed 250g lean beef mince 2 tbs no-added salt tomato paste 400g can no-added salt lentils, rinsed, drained 2 cups frozen diced vegetable mix 400g can no-added salt diced tomatoes 1 tsp salt-reduced gravy powder 1 tbs Worcestershire sauce 475g tub Woolworths cauliflower mash (or buy raw, steam and blitz if you have the time!) 1/2 cup shredded light tasty cheese 2 tbs chopped continental parsley leaves (to serve)

Method

Step 1

Heat oil in a large, deep frying pan over medium-high heat. Cook onion, garlic and mince, breaking up lumps with a wooden spoon, for 5 minutes or until onion has softened and mince has browned. Add paste, stirring to combine.

Step 2

Stir in lentils, vegetable mix, tomatoes, gravy powder, sauce and cup water. Bring to the boil. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 7 minutes or until mixture thickens and vegetables are heated through.

Step 3

Meanwhile, heat mash following packet instructions. Stir in cheese. Preheat grill on high.

Step 4

Spoon beef mixture into a 6-cup capacity ovenproof dish. Top evenly with mash. Grill for 5 minutes or until golden. Scatter over parsley.