Healthy shepherd’s pie recipe
 This healthy shepherd's pie is perfect if your kids are fussy eaters. It's not exactly cheating by hiding their five-a-day inside. And even if it is, no jury will convict you! Plus this pie is freezer friendly so perfect for making in advance. This meal served as six portions provides 466 kcal, 27g protein, 36g carbohydrate (of which 10g sugars), 24g fat (of which 13g saturates), 8g fibre and 1g salt per portion. 1 onion, finely chopped400g/14oz lamb mince2 tbsp plain flour2 carrots (approximately 100g/3½oz each), peeled, finely grated2 courgettes (approximately 175g/6oz each), peeled, finely grated400g tin chopped tomatoes2 tbsp tomato purée200ml/7fl oz just-boiled water½ tsp dried mixed herbs1 lamb stock cubesalt and freshly ground black pepper 1 onion, finely chopped 400g/14oz lamb mince 2 tbsp plain flour 2 carrots (approximately 100g/3½oz each), peeled, finely grated 2 courgettes (approximately 175g/6oz each), peeled, finely grated 400g tin chopped tomatoes 2 tbsp tomato purée 200ml/7fl oz just-boiled water ½ tsp dried mixed herbs 1 lamb stock cube salt and freshly ground black pepper 800g/1lb 12oz floury potatoes, peeled, chopped into cubes50g/2oz butter4 tbsp milk100g/3½oz mature Cheddar, coarsely grated1 small cauliflower (approximately 650g/1lb 7oz), trimmed, stalk removed, finely grated 800g/1lb 12oz floury potatoes, peeled, chopped into cubes 50g/2oz butter 4 tbsp milk 100g/3½oz mature Cheddar, coarsely grated 1 small cauliflower (approximately 650g/1lb 7oz), trimmed, stalk removed, finely grated Method Preheat the oven to 200C/180C Fan/Gas 6. Heat a large, non-stick saucepan over a medium heat. Add the onion and mince and dry-fry for 8-10 minutes, stirring regularly until the mince has browned.Sprinkle the flour over the lamb and stir well. Add the carrots, courgettes, tomatoes, tomato purée, water and herbs and stir again to combine. Crumble over the stock cube, season with salt and pepper. Bring to the boil, then simmer for 25-30 minutes, stirring regularly, until the sauce has thickened and the vegetables have almost completely broken down. Meanwhile, bring a saucepan of water to the boil. Add the potatoes and cook for 15-20 minutes, or until soft but not falling apart.Transfer the filling mixture to a 2 litre/3½ pint shallow ovenproof dish and place on a baking tray.Drain the potatoes and return to the pan. Add the butter and mash until smooth, then beat in the milk until fluffy. Stir in half of the cheese. Mix in the cauliflower and season with salt and pepper. Add a little extra milk if required. Spoon the mash on top of the lamb and spread evenly. Sprinkle over the remaining cheese. Bake for 25-30 minutes, or until the cheese has melted and turned golden-brown and the filling is bubbling. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat a large, non-stick saucepan over a medium heat. Add the onion and mince and dry-fry for 8-10 minutes, stirring regularly until the mince has browned. Heat a large, non-stick saucepan over a medium heat. Add the onion and mince and dry-fry for 8-10 minutes, stirring regularly until the mince has browned. Sprinkle the flour over the lamb and stir well. Add the carrots, courgettes, tomatoes, tomato purée, water and herbs and stir again to combine. Crumble over the stock cube, season with salt and pepper. Sprinkle the flour over the lamb and stir well. Add the carrots, courgettes, tomatoes, tomato purée, water and herbs and stir again to combine. Crumble over the stock cube, season with salt and pepper. Bring to the boil, then simmer for 25-30 minutes, stirring regularly, until the sauce has thickened and the vegetables have almost completely broken down. Bring to the boil, then simmer for 25-30 minutes, stirring regularly, until the sauce has thickened and the vegetables have almost completely broken down. Meanwhile, bring a saucepan of water to the boil. Add the potatoes and cook for 15-20 minutes, or until soft but not falling apart. Meanwhile, bring a saucepan of water to the boil. Add the potatoes and cook for 15-20 minutes, or until soft but not falling apart. Transfer the filling mixture to a 2 litre/3½ pint shallow ovenproof dish and place on a baking tray. Transfer the filling mixture to a 2 litre/3½ pint shallow ovenproof dish and place on a baking tray. Drain the potatoes and return to the pan. Add the butter and mash until smooth, then beat in the milk until fluffy. Stir in half of the cheese. Mix in the cauliflower and season with salt and pepper. Add a little extra milk if required. Drain the potatoes and return to the pan. Add the butter and mash until smooth, then beat in the milk until fluffy. Stir in half of the cheese. Mix in the cauliflower and season with salt and pepper. Add a little extra milk if required. Spoon the mash on top of the lamb and spread evenly. Sprinkle over the remaining cheese. Bake for 25-30 minutes, or until the cheese has melted and turned golden-brown and the filling is bubbling. Spoon the mash on top of the lamb and spread evenly. Sprinkle over the remaining cheese. Bake for 25-30 minutes, or until the cheese has melted and turned golden-brown and the filling is bubbling. Recipe tips You can substitute the lamb mince and stock with beef mince and stock if desired.