1 tbs. coconut or avocado oil
4-6 cloves fresh garlic, chopped
2 pounds (900 g) ground lamb
1 pound (450 g) ground grassfed beef
2 cups (300 g) onions chopped
2 cups (250 g) carrots, peeled and sliced
2 stalks celery, chopped
1 tbs. fresh rosemary, chopped fine
2 teaspoons dried thyme
1 small can (6 ounces) tomato paste
2 tbs. balsamic vinegar
2 tbs. Worcestershire sauce**
6 cups (1½ L) Mashed Cauliflower
- Preheat oven to 350°F (175°C).
- Heat a large skillet over medium/medium-high heat. Add the 1 tablespoon of the oil and once hot, stir in the garlic, being careful not to burn.
- Add in the lamb and beef 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 tomato paste, balsamic, and Worcestershire and bring to a simmer. Simmer until any residual liquid is evaporated.
- Pour meat/vegetable mixture into a 9″ x 13″ (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.