Deconstructed Shepherd’s Pie

Deconstructed Shepherd’s Pie is a fun and easy way to enjoy this classic dish.

Cook Time: 30 minutes
Servings: 4


  • 2 medium potatoes, chopped
  • ½ head cauliflower, chopped in florets
  • 1 Tbsp. extra virgin olive oil
  • 1 medium onion, diced
  • 2 medium carrots, peeled and diced
  • 3 celery stalks, diced
  • 2 garlic cloves, minced
  • 500g extra lean mince (or chicken or ostrich mince)
  • 2 Tbsp. meat/poultry seasoning
  • Sea salt and black pepper to taste
  • ⅓ cup low-fat milk


  1. Place potatoes and cauliflower in a large pot. Fill with enough water to cover them by 1cm and cook on high heat till boiling. Once boiling, set timer for 10 minutes.
  2. Heat oil in a large skillet. Add onion, carrots, celery and garlic. Cook for 5 – 10 minutes, or until veggies are softened then add mince and seasoning. Stir the mince around while it cooks to break it into small pieces. Once meat is cooked through, remove the pan from heat and season to taste with salt and pepper.
  3. When the potato and cauliflower are tender and easily pierced with a fork, drain them and return to the pot. Add the milk and mash with a fork or potato masher. 
  4. Season to taste with salt and pepper.
  5. To assemble bowls, divide the meat and potato mixture between bowls.

Add more vegetables

Extra vegetables can be added into the mince (e.g. chopped broccoli, green beans, mushrooms, peppers, etc.) or served on the side to make the plate fuller. 
For people sensitive to dairy, plant-based milk can be used instead, for example, unsweetened almond milk.

NUTRITIONAL INFO (per serving)
Energy 1189kJ  |  Protein 31,3g  |  Carbs 20g  |  Fat 7,1g