Ingredients
Meat filling:
1 tablespoon canola oil
1/2 cup chopped onion
1 carrot, peeled and diced
2 cloves garlic, minced
3/4 pounds ground lamb
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon flour
2 teaspoons tomato paste
1/2 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons chopped parsley
1/4 cup fresh or frozen corn kernels
1/4 cup fresh or frozen English peas
Cauliflower Mash:
1 heads cauliflower, chopped
salt and pepper
splash of milk
white cheddar
butter
chives
Preparation
Preheat the oven to 400 degrees
Chop the cauliflower and place in large pot of water to boil
While the cauliflower is boiling, sauté onions and carrots in the oil in a saucepan over medium heat until they begin to get color.
Add garlic and stir to combine then add lamb, salt, pepper, and cook until brown. Then sprinkle the meat with the flour, stir and cook for another minutes.
Add the tomato paste, chicken broth, Worcestershire, and parsley and stir to combine.
Bring the mixture to a boil, reduce the heat to low, and simmer about 10 minutes.
Add the corn and peas to the lamb and spread evenly into individual ramekins or an 11.5 by 8 inch baking dish.
Put boiled cauliflower in food processor and season with salt pepper and butter if you wish ( I also added a splash of milk)
Top lamb mixture with cauliflower - and sprinkle with white cheddar and chives. Bake until golden brown and bubbling about 25 minutes.
