# Ingredient List:
→ For the Filling
01 - 1 tablespoon olive oil
02 - 1 large onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1.1 lbs ground lamb or beef
07 - 2 tablespoons tomato paste
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried rosemary
10 - 1/3 cup plus 1 tablespoon beef or vegetable broth
11 - 1 cup frozen peas
12 - Salt and black pepper to taste
13 - 1 tablespoon Worcestershire sauce, optional
→ For the Cauliflower Mash Topping
14 - 1 large head cauliflower, cut into florets
15 - 2 tablespoons unsalted butter
16 - 1/4 cup milk or cream
17 - Salt and black pepper to taste
18 - 1/4 cup grated Parmesan cheese, optional
# Directions:
01 - Preheat the oven to 400°F.
02 - Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 10-12 minutes until very tender. Drain well.
03 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery, and sauté for 5-6 minutes until softened.
04 - Stir in the garlic and cook for 1 minute more. Add the ground meat and cook, breaking it up with a spoon, until browned.
05 - Mix in tomato paste, thyme, rosemary, Worcestershire sauce if using, salt, and pepper. Cook for 2 minutes.
06 - Pour in the broth and bring to a simmer. Add the peas and cook for 3-4 minutes until the mixture thickens slightly. Remove from heat.
07 - Transfer the drained cauliflower to a food processor. Add butter, milk or cream, salt, pepper, and Parmesan if using. Blend until smooth and creamy.
08 - Spoon the meat filling into a large baking dish. Spread the cauliflower mash evenly over the top.
09 - Bake for 20-25 minutes until the topping is lightly golden. Let rest for 10 minutes before serving.
