Cauliflower Crusted Moroccan Shepherd's Pie and a PN update

Hello!  Well, you may have never believed it but Pantry Narrative is back in business. Apologies for the rather long break if you missed us.   As you may or may not be aware, up until now Pantry Narrative has been the work of both Danielle and Camilla, a couple of friends going about our lives in Auckland.  However, last month the lovely Danielle and her husband boarded a jet plane for two years of travel adventures.  They will be settling down in London where Danielle plans to continue to explore her passion for nutrition and wellbeing.  Because of pure logistics, I (Camilla) will be continuing on with PN and Danielle will be creating recipes from the Northern Hemisphere over on http://www.danielleheyhoe.com/
so be sure to save her website in your favourites!  I most certainly shall be missing her and her amazing creativity in the kitchen however it is reassuring to know we will still be getting her recipe updates.


To add to the bad news I, along with what seems like everybody else in Auckland have been struck down by a cold and have been cooped up inside all day.  On the upside, it has given me some time to
play in the kitchen and create a few dishes to warm the soul.

This version of shepherd's pie is a mix between a Moroccan tagine and your traditional version.  I topped it off with a goats cheese cauliflower mash that makes it slightly lighter, however traditional mashed potato/kumara or any root vegetable would be just as delicious.  If you make it do tell me how it goes!
Cauliflower Crusted Moroccan Shepherd's Pie
Serves: 4-6

You'll need:

For the filling:
500g lamb or beef mince
1 x 400g tin chickpeas (optional)
1 tablespoon olive oil
1 white onion, finely diced
2 carrots, diced into cubes
2 stick of celery, finely sliced
3 cloves garlic, minced
1 tablespoon grated fresh ginger root
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 Tbsp smoked paprika
2 Tbsp balsamic vinegar
Splash of red wine
zest and juice of 1 lemon
1 x 400g tin chopped tomatoes
½ cup beef stock
½ cup currants
½ bunch parsley, stems removed, chopped


For the mash:
1 head cauliflower, broken into florets
1 Tbsp butter
2 Tbsp goats cheese
Salt and pepper to taste

To make:

Preheat oven to 180 degrees C.

For the filling:

1. Brown the mince in a large pan over medium high heat (I use quite a deep one).
2. Remove meat from the pan and set aside.
3. Add olive oil to the pan along with the onions, garlic, ginger, spices and salt and cook for 8-10 minutes until the onion is softened.
4. Add carrots and celery and cook for a further 10 minute.
5. Return the meat to the pan along with the tomatoes, vinegar, lemon rind and juice, thyme, red wine and stock. 
6. Bring to a boil and simmer until the sauce is thickened. Add chickpeas (if using), currants, and chopped parsley, stir and remove from heat.
7. Season with salt and pepper to taste.

For the crust:

1. Meanwhile, cook cauliflower in a saucepan of boiling water until tender (8-10 minutes).
2. Drain in a colander, then process in a food processor until smooth, add butter, cheese, blend to combine and season to taste.

To finish:

1. Spread filling in a shallow ovenproof dish. Top with the cauliflower purée and smooth top. 
2. Bake until top is light golden and bubbling (30-40 minutes). 
3. Garnish with parsley and serve hot with side of your choice (any greens will go nicely!)