Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 1 1/2tablespoons plain flour
- 3/4 cup frozen peas
- 2 carrots
- 2 whole cauliflower
- 1 brown onion
- 1/2 cup continental parsley
- 300grams washed potatoes
- 5milliliter virgin olive oil spray
- 1tablespoons worcestershire sauce
- 2tablespoons tomato paste
- 1 cup salt-reduced chicken stock
- 1/2 cup finely grated parmesan
- 600grams lamb mince
- 1tablespoons olive oil
- 3 cloves garlic, crushed
Nutrition per serving
2720kJ / 648Cal
2720 Kilojoules or 648 Calories
31% of daily energy intake*
Protein
43.2grams
Fat
37.2grams
Carbs
41.5grams
Sugars
15.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Cook cauliflower and potato in a large steamer over a saucepan of boiling water for 15 minutes or until tender. Transfer to a bowl. Mash until almost smooth. Stir in 1/3 cup parmesan. Season. Cover to keep warm.
Step 2 of 4
Meanwhile, heat oil in a large frying pan over high heat. Cook lamb and garlic, breaking up with a spoon, for 6-8 minutes or until browned.
Step 3 of 4
Add onion and carrot, and cook, stirring, for 5 minutes or until softened. Add tomato paste and flour, and cook, stirring, for 1 minute. Add stock, sauce and peas. Bring to the boil. Reduce heat and simmer for 3 minutes or until thickened. Stir in parsley. Season to taste. Transfer mince mixture to a 6-cup capacity ovenproof dish.
Step 4 of 4
Preheat grill on high. Evenly spread mash over mince mixture. Spray with oil. Sprinkle over remaining cheese. Place under grill for 5 minutes or until browned and bubbling. Serve.
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