We first made a variation on this shepherd’s pie when Charles’ mom stocked us full of fresh lamb they had gotten from a friend of theirs in Tennessee. We’ve since kept this in our recipe rotation. It is a favorite on those cold rainy days. The leftovers reheat exceptionally well too.
I credit Lisa—Charles’ mom—with always arming us with things like the locally raised lamb and keeping our pantry stocked with her home canned tomatoes.
1 tablespoon coconut or avocado oil
¼ cup (50 g) fresh chopped garlic
2 pound (900 g) ground lamb
2 cups (300 g) onions chopped
2 cups (250 g) carrots, peeled and sliced
2 stalk celery, chopped
1 tablespoon fresh rosemary, chopped fine
2 teaspoons dried thyme
4 cups (1 L) canned tomatoes
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
6 cups (1½ L) Mashed Cauliflower ( recipe here)
- Preheat oven to 350°F (175°C).
- Heat a large skillet over medium/medium-high heat. Add the oil and once hot, stir in the garlic, being careful not to burn.
- Add in the lamb and stir, combining with the garlic. Cook until the meat is browned.
- Remove the lamb/garlic mixture from the pan, then add in the onions, carrots, celery, rosemary, and thyme.
- Cook until onions are translucent and carrots and celery softened.
- Add the meat mixture back into the pan, and stir in the tomatoes, balsamic, and Worcestershire and bring to a simmer.
- Pour meat/vegetable mixture into a 9 inch x 13 inch (23 cm x 33 cm) baking pan, and with a rubber spatula spread a layer of the Mashed Cauliflower over the top, forming a solid layer of the mash.
- Bake for 20 minutes or until the mashed cauliflower is slightly browned on top.
Variations—Try this with ground beef, deer, or bison.
Plan Ahead—Have the Mashed Cauliflower done before you start.
Hint—This is probably one of our favorite recipes to eat on the go. It freezes really well.