# What You'll Need:
→ Meat Filling
01 - 1 lb 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
18 - ¼ cup grated Parmesan cheese
19 - ½ teaspoon salt
20 - ¼ teaspoon ground white pepper
# Steps to Follow:
01 - Preheat oven to 400°F. Bring a large pot of salted water to a boil and add cauliflower florets. Cook until very tender, approximately 10-12 minutes. Drain thoroughly and set aside.
02 - While cauliflower cooks, heat olive oil in a large skillet over medium heat. Add chopped onion, diced carrot, and diced celery. Sauté until softened, approximately 5 minutes.
03 - Add minced garlic and ground lamb to the skillet. Cook while breaking up the meat until browned and cooked through, approximately 5-7 minutes. Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cook for 1 additional minute.
04 - Add broth and peas to the meat mixture. Simmer uncovered, stirring occasionally, until slightly thickened, approximately 8-10 minutes.
05 - Transfer drained cauliflower to a food processor. Add butter, milk, Parmesan cheese, salt, and white pepper. Blend until smooth and creamy.
06 - Spoon meat filling into a 2-quart baking dish and spread evenly. Top with cauliflower mash and smooth the surface with a spatula. Optional: use a fork to create decorative ridges in the mash.
07 - Bake in preheated oven for 20 minutes, or until the topping is golden and filling is bubbling at the edges.
08 - Remove from oven and let rest for 5 minutes before serving to allow filling to set.
