Gluten-Free Shepherd's Pie

Ingredients

• 1 lb Ground Lamb
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 2 cloves Garlic
• 2 tbsp Tomato Paste
• 1 cup Beef Broth
• 1 tbsp Worcestershire Sauce (gluten-free)
• 1 tsp Dried Thyme
• 1 large head Cauliflower
• 4 tbsp Butter
• 1/2 cup Milk
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C). Dice the 1 medium Onion, 2 medium Carrots, and 2 stalks Celery into 1/4-inch pieces. Mince the 2 cloves Garlic. Cut the 1 large head Cauliflower into florets.
2. 2In a large (10-12 inch) skillet, brown the 1 lb Ground Lamb over medium-high heat for 6-8 minutes, stirring occasionally, until no pink remains. Drain any excess grease from the skillet. Add the diced 1 medium Onion, 2 medium Carrots, and 2 stalks Celery to the skillet and cook over medium heat for 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. 3Stir in the minced 2 cloves Garlic and 2 tbsp Tomato Paste. Cook for 1 minute, stirring constantly, until fragrant. Pour in the 1 cup Beef Broth and 1 tbsp Gluten-Free Worcestershire Sauce. Add the 1 tsp Dried Thyme, 1/2 tsp Salt, and 1/4 tsp Black Pepper. Bring the mixture to a simmer over medium-high heat, then reduce the heat to low and simmer gently for 15 minutes, or until the sauce has thickened slightly.
4. 4While the lamb mixture simmers, steam or boil the cauliflower florets until they are very tender when pierced with a fork, about 10-15 minutes. Drain the cooked cauliflower thoroughly. Transfer the drained cauliflower to a large bowl, add the 4 tbsp Butter and 1/2 cup Milk, then mash with a potato masher or fork until smooth and creamy. Stir in the remaining 1/2 tsp Salt and 1/4 tsp Black Pepper.
5. 5Transfer the lamb filling from the skillet into a 2-quart baking dish (approximately 9x13 inches). Carefully spread the cauliflower mash evenly over the lamb filling, using the back of a spoon or a spatula to create a smooth top.
6. 6Bake the shepherd's pie in the preheated oven at 375°F (190°C) for 20-25 minutes, or until the cauliflower topping is golden brown and the filling is bubbling around the edges. Let the pie cool for 10 minutes before serving to allow the filling to set.

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