Ingredients

The following ingredients have 6 Servings
  • 1/2 head cauliflower, florets only
  • 2 medium butter potatoes
  • 1 teaspoon olive oil
  • 1/2 large onion, chopped
  • 1 pound ground lamb
  • 1 cup peas
  • 2 tablespoons flour
  • 3 tablespoons Worcestershire sauce
  • salt & pepper
  • 1/2 cup half & half
  • 4 tablespoons butter
  • 1/3 cup parmesan (plus extra for the top)
  • 1 pre-baked pie crust

Instruction

  • Preheat oven to 375 degrees.
  • Put potatoes in a large pot and add water to cover. Boil for 20 minutes. Use a steamer basket over the boiling potatoes to steam the cauliflower for 15 minutes.
  • In a large saute pan, heat olive oil over medium heat. Add onion and saute until softened (about 8 minutes). Add lamb and cook until browned. Add peas and cook for 2 minutes. Add flour and Worcestershire sauce and cook until the liquid is thickened (about 2 more minutes). Season with salt & pepper. Turn off the heat and set aside.
  • Drain the water off of the potatoes. Add the steamed cauliflower to the pot. Add the butter and half & half. Mash together until creamy (don’t worry if there are some chunky spots). Stir in 1/3 cup Parmesan cheese and season with salt.
  • Pour the lamb mixture into the pre-baked pie crust. Spoon the cauliflower mixture over top and spread out evenly. Use a fork to make a pattern in the cauliflower mixture. Sprinkle the top with extra parmesan.
  • Bake for 15 minutes. Broil for 5 minutes. Let cool for 5-10 minutes before serving.