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Shepherd's pie

Pete Evans
  • 90 minutes
  • Serves 6

INGREDIENTS

80

gm fat (see note)

2

celery stalks, finely diced

2

carrots, finely diced

1

onion, finely diced

4

garlic cloves, finely chopped

3/4 tsp

ground cumin

600

gm coarsely minced grass-fed beef

2 1/2 tbsp

tomato paste

1 tsp

coarsely chopped thyme

375 milliliters

beef stock

80 milliliters

dry red wine

800

gm cauliflower, broken into florets, stalk coarsely chopped

1/3 cup

(loosely packed) flat-leaf parsley, coarsely chopped

To serve: homemade tomato relish and salad