Gluten-Free Shepherd's Pie with Cauliflower Mash

Ingredients

• about 910 g Ground Lamb
• 1 large Onion
• 2 medium Carrots
• 1 cup Peas
• 1 cup Beef Broth
• 2 tbsp Tomato Paste
• 1 tbsp Worcestershire Sauce
• 1 large head Cauliflower
• 0.25 cup Butter
• 0.25 cup Milk
• 0.5 tsp Garlic Powder
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2In a large skillet over medium-high heat, cook the about 910 g ground lamb until it is browned all over. Drain off any excess fat from the skillet.
3. 3Add the 1 large onion and 2 medium carrots, chopped into 1.27 cm pieces, to the skillet with the lamb. Cook, stirring occasionally, for about 5 minutes, until the vegetables begin to soften.
4. 4Stir in the 1 cup peas, 1 cup beef broth, 2 tbsp tomato paste, and 1 tbsp Worcestershire sauce. Add the 0.5 tsp salt and 0.25 tsp black pepper. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
5. 5While the lamb mixture is simmering, place the 1 large head cauliflower, cut into florets, into a pot. Cover with water and bring to a boil over high heat. Cook for 10-15 minutes, or until the cauliflower is very tender when pierced with a fork. Drain the cauliflower very well.
6. 6Transfer the drained cauliflower to a food processor. Add the 0.25 cup butter, 0.25 cup milk, and 0.5 tsp garlic powder. Process until the mixture is smooth and creamy. Taste and add more salt or pepper if desired.
7. 7Pour the lamb and vegetable mixture into a baking dish. Spread the cauliflower mash evenly over the top of the lamb mixture.
8. 8Bake in the preheated oven for 20-25 minutes, or until the cauliflower topping is lightly golden brown. Let the shepherd's pie cool for 5-10 minutes before serving.

Substitutions

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