A new take on a golden oldie, this is a firm favourite in our family. You can bake individual pies for lunch — a distinct bonus if you’re eating alone — and serve with a leafy salad.
Don’t be afraid to pep up the pie with your favourite seasoning or mixed herbs. The delicious cauliflower mash can be used instead of potato mash in so many dishes that you’ll never feel you’re missing out on mash again. As a side dish, the mash makes enough for 3–4 servings.
Loaded with folate, cauliflower helps improve cell growth and reproduction and acts as a blood and liver detoxer.
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 1 celery stalk, chopped
- 500 g (1 lb 2 oz) lean minced (ground) lamb, organic if possible
- 2 anchovies, chopped
- 1/2 x 400 g (14 oz) tin chopped tomatoes (sugar and additive free)
- 125 ml (4 fl oz/1/2 cup) tomato passata (puréed tomato)
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon liquid stevia (optional)
- 1 cauliflower, cut into florets
- 1 tablespoon extra virgin olive oil, or organic butter (if tolerated)
- 1 tablespoon nutritional yeast flakes
- Heat the olive oil in a large frying pan. Add the onion, garlic and celery and sauté over medium–low heat for 8–10 minutes, or until the onion is golden brown.
- Add the lamb and anchovies and cook for a further 5 minutes, stirring often to break up any lumps in the meat.
- Stir in the chopped tomatoes, passata, salt and pepper, then cover and cook over low heat for 20 minutes. If there is excess liquid in the pan, turn the heat up and simmer, uncovered, for a few minutes more. Stir in the stevia, if using.
- Meanwhile, preheat the oven to 220ºC (425ºF/Gas 7) and make the cauliflower mash. Put the florets in a steamer over a saucepan of simmering water and cook, covered, until tender — the florets can be verging on soft, but shouldn’t be falling apart.
- Transfer the cauliflower to a blender or food processor and add the olive oil, yeast flakes, a pinch of sea salt and a few grinds of black pepper.
- Blend until smooth.
- Transfer the cooked lamb mixture to an 18 cm (7 inch) square baking dish and level the surface.
- Gently spoon the cauliflower mash over the top, scraping a fork across the surface to create little trenches in the mash.
- Bake for 20 minutes, or until the mash has a crispy top.
- Remove the pie from the oven and serve in warmed wide bowls. Fresh minted peas are an excellent accompaniment.
- Serves 4
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