# Ingredient List:
→ Meat Filling
01 - 1 pound ground lamb
02 - 1 medium onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 cup frozen peas
07 - 2 tablespoons tomato paste
08 - 1 cup beef or vegetable broth
09 - 1 tablespoon Worcestershire sauce
10 - 1 teaspoon fresh thyme leaves
11 - 1 teaspoon fresh rosemary, finely chopped
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper
14 - 2 tablespoons olive oil
→ Cauliflower Mash Topping
15 - 1 large head cauliflower, cut into florets
16 - 2 tablespoons butter
17 - ¼ cup milk or dairy-free alternative
18 - ¼ cup grated Parmesan cheese, optional
19 - ½ teaspoon salt
20 - ¼ teaspoon ground white pepper
# Steps:
01 - Preheat oven to 400°F.
02 - Bring a large pot of salted water to a boil. Add cauliflower florets and cook until very tender, approximately 10 to 12 minutes. Drain thoroughly and set aside.
03 - While cauliflower cooks, heat olive oil in a large skillet over medium heat. Add onion, carrot, and celery; sauté until softened, about 5 minutes.
04 - Add minced garlic and ground lamb to the skillet. Cook, breaking up the meat, until browned and cooked through, approximately 5 to 7 minutes.
05 - Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cook for 1 minute more.
06 - Add broth and peas. Simmer uncovered, stirring occasionally, until slightly thickened, about 8 to 10 minutes.
07 - Transfer the drained cauliflower to a food processor. Add butter, milk, Parmesan if using, salt, and white pepper. Blend until very smooth and creamy.
08 - Spoon meat filling into a 2-quart baking dish and spread evenly. Top with cauliflower mash, smoothing the surface with a spatula.
09 - Optional: Use a fork to create decorative ridges in the mash.
10 - Bake in the preheated oven for 20 minutes, or until the topping is golden and filling is bubbling.
11 - Let rest for 5 minutes before serving.
