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Author Notes: I swapped out some of the potatoes for cauliflower in my take on Shepherd's Pie. —flowercityfoodie
- 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
- 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.