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Categories:
filling canola oil onion carrot garlic ground lamb salt freshly ground black pepper flour tomato paste chicken broth Worcestershire sauce parsley corn kernels peas cauliflower cauliflower salt milk white Cheddar butter chives
Viewed: 52 - Published at: 5 years agoIngredients
- Meat filling:
- 1 tablespoon canola oil
- 1/2 cup chopped onion
- 1 carrot, peeled and diced
- 2 cloves garlic, minced
- 3/4 pounds ground lamb
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon flour
- 2 teaspoons tomato paste
- 1/2 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 2 teaspoons chopped parsley
- 1/4 cup fresh or frozen corn kernels
- 1/4 cup fresh or frozen English peas
- Cauliflower Mash:
- 1 heads cauliflower, chopped
- salt and pepper
- splash of milk
- white cheddar
- butter
- chives
Method
- Preheat the oven to 400 degrees
- Chop the cauliflower and place in large pot of water to boil
- While the cauliflower is boiling, saute onions and carrots in the oil in a saucepan over medium heat until they begin to get color.
- Add garlic and stir to combine then add lamb, salt, pepper, and cook until brown. Then sprinkle the meat with the flour, stir and cook for another minutes.
- Add the tomato paste, chicken broth, Worcestershire, and parsley and stir to combine.
- Bring the mixture to a boil, reduce the heat to low, and simmer about 10 minutes.
- Add the corn and peas to the lamb and spread evenly into individual ramekins or an 11.5 by 8 inch baking dish.
- Put boiled cauliflower in food processor and season with salt pepper and butter if you wish ( I also added a splash of milk)
- Top lamb mixture with cauliflower - and sprinkle with white cheddar and chives. Bake until golden brown and bubbling about 25 minutes.
