Scale

For the Meat Filling:

1 lb ground lamb (or ground beef)

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 cup carrots, diced

½ cup celery, diced

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

1 cup beef broth

½ cup frozen peas

For the Cauliflower Purée Topping:

1 large head cauliflower, chopped into florets

2 tablespoons butter

¼ cup heavy cream (or milk)

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon garlic powder

½ cup shredded cheddar cheese (optional)

Prepare the Meat Filling:

Heat olive oil in a large skillet over medium heat. Add onions, garlic, carrots, and celery. Sauté for about 5 minutes until softened.

Add the ground lamb (or beef) and cook until browned, breaking it apart with a spoon. Drain excess grease if necessary.

Stir in salt, black pepper, thyme, rosemary, tomato paste, and Worcestershire sauce.

Pour in beef broth, bring to a simmer, and cook for 10 minutes until slightly thickened.

Stir in frozen peas and remove from heat.

Prepare the Cauliflower Purée:

Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 10-12 minutes until tender.

Drain and transfer to a food processor or blender. Add butter, heavy cream, salt, black pepper, and garlic powder. Blend until smooth.

Assemble & Bake:

Preheat oven to 375°F (190°C).

Spread the meat filling evenly into a 9×9-inch baking dish.

Spoon