Cooking Instructions

1. Preheat the oven to 220C / gas mark 7 and boil a kettle. Dissolve the vegetable stock cubes in a jug with 800ml boiling water.
2. Peel and finely dice the red onion, peel and grate the garlic. Peel the celeriac and cut into 1 cm pieces, then peel and cut the carrots into 1 cm dice. Break the cauliflower into florets, then peel and cut the potatoes into 2 cm dice. Chop the thyme, rosemary and parsley leaves (remove the stalks).
3. Heat a large frying pan with 1 tbsp oil on a medium-high heat and fry the lamb mince for 10 mins until browned. Then transfer to a sieve and drain off the fat. Heat the same pan with 1 tbsp oil on a medium heat and add the onion, carrot, celeriac, garlic, thyme and rosemary for 5 mins until softening. Add the lamb mince back into the pan along with the tomato puree and cook for a further minute. Add the vegetable stock and allow to simmer for 15-20 mins. In a small bowl mix the cornflour with 1 tbsp cold water, then add to the pan to get the right consistency of sauce. Taste for seasoning and add sea salt and black pepper.
4. Add the cauliflower and potato to a large saucepan, cover with boiling water and add a pinch of sea salt. Cook for 15 mins or until soft, then drain until dry and mash with a potato masher. Add the parsley and season with sea salt and black pepper.
5. Transfer the lamb filling into an ovenproof dish and top with the cauliflower potato mash. Place under the grill for a crispy top, or place in the oven for 10 mins.
6. Meanwhile, thinly slice the cavolo nero. Fill a large pan with boiling water and add a pinch of salt. Place the cavolo nero into the pan and cook on a high heat for 2-3 mins or until cooked with a slight bite. Drain and season with sea salt and black pepper.
7. To serve, spoon the shepherd’s pie onto four warm plates and serve with a side of cavolo nero.