I recommend making two batches of this (thanks Chef Pete Evans). It’s lamb-based & topped with cauliflower puree. A hit with the whole fam’ (yep, kids too), served with a big bright salad & sesame seeds. Enjoy : )

Recipe serves 6.

You’ll need

• 1 large head cauliflower florets, chopped
• 3 tablespoons coconut oil
• 1 teaspoon ground cumin
• Diced: 1brown onion, 4 garlic cloves, 2 celery sticks, 2 medium carrots
• 600 g lamb mince
• 1 teaspoon thyme leaves, chopped
• 80 ml dry red wine (optional – I did)
• 375 ml beef stock
• 2½ tablespoons tomato paste
• 3 tablespoons flat leaf parsley, roughly chopped

Preheat the oven to 180C. Fill a large saucepan with water and bring to the boil, then add the cauliflower and boil until the cauliflower is tender, about 10 minutes. Drain the cooked cauliflower in a colander and set aside. Heat 1.5 tablespoons of oil in a large frying pan over medium to high heat. Add the cumin, onions, garlic, celery and carrots and cook for 5 minutes or until they soften and begin to brown. Add the lamb mince and cook until browned. Add the tomato paste and thyme and cook for 1 minute, then pour in the wine and stock and simmer for 10 minutes, stirring occasionally. Season with sea salt and freshly cracked pepper.

Meanwhile, place the cooked cauliflower in the food processor and blend until smooth. Blend 1.5 tablespoons of oil through the puree and season to taste with salt and pepper. To assemble, spread the meat mixture into the base of an ovenproof dish. Top with the cauliflower puree and smooth the top out evenly. Bake the pie in the oven for 30 minutes, or until lightly golden. Sprinkle with parsley. YUM!