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1hr 15mins

Ingredients Nutrition

  • For the Base
  • 1 kg ground lamb
  • 2 garlic cloves, finely chopped (I used 2 tsp organic minced garlic)
  • 2 onions, diced
  • 1 (700 ml) bottle passata (tomato puree)
  • 1 tablespoon homemade vegetable stock, paste (I made mine in the Thermomix, or you could use a good quality bouillion powder like Marigold, or 1/2)
  • 12 teaspoon ground cinnamon
  • 14 cup chopped of fresh mint
  • 2 tablespoons chopped flat leaf parsley
  • 3 carrots, peeled and finely diced
  • 2 zucchini, finely diced
  • sea salt and cracked pepper
  • For the Crust
  • 12 head cauliflower (chopped or broken into florets)
  • 1 cup diced butternut pumpkin
  • 1 tablespoon organic grass fed butter (optional) or 1 tablespoon ghee (optional)
  • 1 small handful cheese (optional)


  1. For the base:
  2. In a large pot heat 1 tablespoon of olive oil. Add the onions, garlic and a sprinkle of sea salt (to stop the onions burning) and cook on a low heat for about 5 minutes or until soft. Add the carrots and zucchini and cook for a further 3 minutes stirring frequently so that the onions don’t burn. Add the lamb mince and cook until browned. (about 5 minutes). Add the tomatoes, stock, cinnamon, mint, parsley, salt and pepper and cook for 15-20 minutes or until reduced and thickened. Taste for seasoning and set aside.
  3. For the crust:
  4. Steam or boil the cauliflower and pumpkin until soft. Drain if necessary. Add 1 tablespoon of butter and blitz in a food processor or with a hand held blender until smooth. You may need to add a bit of liquid to improve consistency (water, stock, milk – whatever you would prefer).
  5. Thermomix version of crust:
  6. If making in a Thermomix cook the cauliflower and pumpkin for 20 minutes speed 1 at 100 degrees. Make sure it is cooked through. Add the butter or ghee. Attach the butterfly attachment and blitz for 20-30 seconds speed 3-4.
  7. To assemble, place the meat evenly along a deep baking tray. Top with the mash and sprinkle with a tiny bit of grated tasty cheese, parmesan or feta (optional). Bake in the oven for 30 – 40 minutes until the crust is brown and bubbly. Enjoy!

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