Method

Preheat the Oven: Preheat the oven to 190°C (375°F).

Cook the Lamb: Heat 1 tbsp of olive oil in a large skillet over medium heat. Add 500g of minced lamb and cook until browned. Drain any excess fat. Season the lamb with salt and pepper to taste.

Add Onion and Garlic: In the same skillet, add 1 medium grated onion and 2 grated garlic cloves. Cook until softened and fragrant.

Add Carrots: Incorporate 2 medium grated carrots, cooking until they meld into a puree-like consistency.

Add Tomato and Sauce: Stir in 2 tbsp of tomato puree and cook for a minute to concentrate the flavors. Add 1 tbsp of Worcestershire sauce.

Add Herbs and Simmer: Introduce 2 sprigs of fresh thyme and 2 sprigs of fresh rosemary. Pour in 250ml of chicken stock and let the mixture simmer for 3 to 4 minutes until slightly thickened.

Steam the Cauliflower: Fill a large saucepan or pot with enough salted water to come right below a steamer basket fitted over it. Bring the water to a boil. Place the cauliflower florets into the steamer basket and fit on top of the pan. Cover the pan with a lid. Reduce water to a simmer and cook, covered, for 10 to 15 minutes, until cauliflower is very soft and mushy.

Sauté Garlic: Heat olive oil in a small skillet over medium heat. Add the minced garlic and sauté for about a minute, until fragrant.

Make Cauliflower Mash: Place the cooked cauliflower, sautéed garlic, butter, cream cheese, and salt into a food processor. Purée for 1–2 minutes, until completely smooth. Adjust salt to taste. Fold in 50g of grated Parmesan cheese.

Assemble the Pie: Transfer the lamb mixture to a baking dish, spreading it evenly. Spoon the mashed cauliflower mixture over the top, smoothing it out to cover the mince completely. Use a fork to create decorative ridges on the surface.

Bake: Bake in the preheated oven for 18 to 20 minutes, or until the top is crisp and golden brown.

Chilling: Allow the shepherd's pie to rest for a few minutes before serving.

Serving with ideas: Green Salad, Keto-Friendly, Baladi Salad, Tzatziki Sauce, Keto-Friendly or Roasted Sandwich Bread, Keto-Friendly slices.

Refrigerating: Store in an airtight container in the refrigerator for up to 4 days.

Freezing: Portion into containers or wrap tightly in foil and freeze for up to 2–3 months.