shepherds pie

Serves: 4

Ingredients:
2 medium potatoes, chopped
½ head cauliflower, chopped in florets
1 tablespoon extra virgin olive oil
1 medium onion, diced
2 medium carrots, peeled and diced
3 celery stalks, diced
2 garlic cloves, minced
1/2 kg extra lean mince (or chicken or ostrich mince)
2 tablespoons  meat/poultry seasoning
sea salt and black pepper to taste
⅓ cup low-fat milk

Method:
place potatoes and cauliflower in a large pot. fill with enough water to cover them by 1cm and cook on high heat till boiling. once boiling, set timer for 10 minutes.
heat oil in a large skillet. add onion, carrots, celery and garlic. cook for 5 – 10 minutes, or until veggies are softened then add mince and seasoning. stir the mince around while it cooks to break it into small pieces. once meat is cooked through, remove the pan from heat and season to taste with salt and pepper.
when the potato and cauliflower are tender and easily pierced with a fork, drain them and return to the pot. add the milk and mash with a fork or potato masher. season to taste with salt and pepper.
to assemble bowls, divide the meat and potato mixture between bowls.