Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Simmer cauliflower
Preheat the oven to 200°C/180°C fan. Chop the cauliflower into small florets. Bring a large pot of salted water to a boil. Add the cauliflower and cook, covered, for 10-12 min until soft. Drain.
Meanwile, peel and finely chop the onion and garlic. Peel and grate the carrot. Grate the Parmesan.
3 Fry lamb
Heat a pan over a medium-high heat with a drizzle of oil. Fry the lamb mince and onion with a pinch of salt for 5-7 min. Add the garlic, tomato paste, grated carrots, tomatopassata, marmite, 0.5/1/1 stockcube, Worcestershire, sugar and pepper. Reduce the heat to low. Cover with a lid and simmer for 10 min.
Tip!Make sure the pan is hot before adding the lamb. This will ensure it browns nicely!
4 Make mash
Meanwhile, once soft, add the cauliflower and butter to a food processor. Blitz for 1-2 min until really smooth. Add half of the Parmesan and season generously with salt and pepper.
Add the greenpeas to the lamb and check the seasoning. Pour the lambsauce into a baking dish. Reserve the pan. Spoon the cauliflower over the top. Smooth the surface with a spatula. Sprinkle with the remaining Parmesan. Bake for 20 min.
Meanwhile, slice the cabbage finely. Return the pan to a medium heat with a drizzle of oil. Add the cabbage and fry for 10-12 min until tender. Season with salt. Once baked, set the pie aside to rest for 5 min. Serve the cabbage alongside.