Shepherd’s pie with a cauliflower crust
Preheat oven to 180C. Heat 2 tbsp fat in a large frying pan or saucepan over medium-high heat. Add celery, carrots, onion, garlic and cumin and stir occasionally until vegetables soften and begin to brown (5 minutes).
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If you can’t find wild (aka kaffir) lime leaves (an essential in Thai and Indonesian dishes), a bay leaf is a fine substitute.
Ghee or coconut oil, baby spinach leaves, French shallot, garlic, pork mince, beef mince, parsley leaves, egg yolk, Himalayan salt or sea salt, freshly ground black pepper, basil leaves, tomatoes, carrots, zucchini, extra-virgin olive oil