Ingredients
500g Organic Lamb mince
Whole head of cauliflower broken into florets
1 onion, diced
2 garlic cloves, minced
125ml beef stock
1.5 tbs Ghee or butter
1 Zucchini, diced
½ Capsicum, diced
130g Button Mushrooms, cut into quarters
1 Tomato paste
Chilli flakes to taste (optional)
45ml or 3 tablespoons Worcestershire sauce
Olive oil to cook with
Salt and Pepper to taste
Method
Preheat oven to 200 deg C
In saucepan, add cauliflower and cover with water
Bring to the boil, then cook for 8 – 10minutes (until florets are tender)
Drain well, add butter or ghee and mash with a potato masher until smooth
Season with salt and pepper
In a skillet, melt olive oil over medium heat
Add the onion and garlic and cook 2-4 minutes, stirring often
Add the Lamb mince and cook until brown, about 5 minutes
Add the mushrooms, zucchini and capsicum and continue cooking until soft
Pour in the beef stock, Worcestershire sauce, chilli flakes, tomato paste and salt and pepper to taste. Cook for another 5 minutes
Take off heat and add the cauliflower to the top. I used the tip of spoon to make indents on the top for visual appearance only.
Note: if you don’t have a skillet, transfer base mix to a casserole dish, then add the cauliflower to the top
Place skillet in oven and bake for 15-20 minutes until the top is browned.
Enjoy with a green salad on the side
