Shepherd's Pie with Cauliflower Mash

Ingredients

• about 450 g Ground Lamb
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 1 cup Beef Broth
• 2 tbsp Tomato Paste
• 1 tbsp Worcestershire Sauce
• 1 large head Cauliflower
• 1/2 cup Milk
• 2 tbsp Butter
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

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

Instructions

1. 1Preheat your oven to 190°C.
2. 2In a 30.48 cm skillet over medium-high heat, cook the about 450 g ground lamb until it is browned. Drain off any extra grease from the skillet.
3. 3Add the diced 1 medium onion, 2 medium carrots, and 2 stalks celery to the skillet with the lamb. Cook, stirring occasionally, until the vegetables have softened, about 5 to 7 minutes.
4. 4Stir in the 1 cup beef broth, 2 tbsp tomato paste, and 1 tbsp Worcestershire sauce. Bring this mixture to a simmer and let it cook for 10 minutes, stirring occasionally.
5. 5While the lamb mixture is simmering, place the 1 large head cauliflower in a steamer basket over boiling water. Steam until the cauliflower is very tender and can be easily pierced with a fork, about 15 to 20 minutes.
6. 6Transfer the steamed cauliflower to a food processor. Add the 1/2 cup milk, 2 tbsp butter, 1/2 tsp salt, and 1/4 tsp black pepper. Process until the cauliflower is smooth and creamy.
7. 7Pour the lamb and vegetable mixture from the skillet into a baking dish. Spread the creamy cauliflower mash evenly over the top of the lamb mixture.
8. 8Bake in the preheated oven for 20 to 25 minutes, or until the cauliflower topping is lightly golden brown.
9. 9Let the Shepherd's Pie stand for 10 minutes before serving to allow it to set.

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