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Shepherd's Pie

With Kim McCosker



500g lean mince

1/2 cup gluten-free fruit chutney

400g cauliflower

1 tablespoon olive oil


Preheat the oven to 180°C.

In a nonstick frying pan, brown the mince over medium heat. Season with sea salt and pepper and mix the chutney through.

Reduce the heat and simmer for 10 minutes.

Meanwhile, remove the florets from the cauliflower. Cook the florets in a saucepan of gently boiling water until tender, 4 to 6 minutes.

Drain, add the olive oil, sea salt and pepper, and mash until nice and smooth.

Pour the mince into a baking dish, top with an even layer of mashed cauliflower, and season again lightly.

Bake until the top is golden around the rim, about 15 minutes.