Aka Ignite Your Earthly Passions Shepherds Pie

The beetroot in this pie blends through the carrot and complimets the lamb wonderfully. It’s just the colour you want to see when you sink the serving spoon into the white golden crust of this crowd pleaser. It’s also a fabulous way to get vegetables into children and husbands (or wives).

I had guests over for dinner this last full moon on Saturday night just gone. It was a full moon in Taurus was a moon for passion, so say the astrologers.

I thought it would be fun to make this pie with the intention of heightening our earthly passions in following the energy of the moon. I served this with kale sautéed in garlic with avocado and pumpkin seeds. The leafy greens, the root vegetables and the wonderful lamb has a wonderful earthy energy, keeping us grounded. Adding in the circulatory stimulant and anti-inflammatory spices, coupled with the mineral rich lamb and antioxident packed root vegetables we have both a physically and spiritually nourishing dinner.

Spiced Root Vegetable Shepherds Pie

2 tablespoons olive oil
500 grams lamb mince
1 clove garlic
2 teaspoons ginger, grated
half teaspoon cumin
half teaspoon coriander
half teaspoon cinnamon
2 teaspoons ras el hanout
4 carrots, grated
2 beetroot, grated
handful dried cranberries
one third cup pistacio nuts , toasted
1 tablespoon honey
one half a lemon, juiced
25 grams unsalted butter, melted, cooled
1 - 2whole cauliflower

Heat the oil in skillet over medium heat. Add the lamb and cook, breaking with a wooden spoon until browned, about 5 - 6 minutes. Add the garlic, ginger and spices. Season with salt and pepper. After a minute add the grated carrot and beetroot, cranberries, pistachios, honey and lemon juice. Cook, stirring for a few more minutes. When the carrot and beetroot has softened turn off the heat.

Preheat oven to 190 deg C.

Steam the chopped cauliflower for about 10 minutes. Remove from heat, places into a bowl with the butter. Mash or puree, whatever you prefer. Spread the cauliflower mash over the lamb mixture, covering completely.

Steam the chopped cauliflower for about 10 minutes. Remove from heat, place into a bowl with the butter. Mash or puree, whatever you prefer. Spread the cauliflower mash over the lamb mixture, covering completely.

Place in oven for 35 minutes, until the top is golden. Serve.

We ate this yummy pie all up and I wasn't quite quick enough to capture an image of the finished product in all of her magnificence. Instead I'll leave you with an image of my kitchen altar, see on the circular marble platter below. Here the altar is hanging out on my back deck while I meditated on Saturday afternoon. She came inside for the meal preparation though, and there she stays.