Ingredients

• large cauliflower - 1 (2 lbs./900g)
• garlic cloves - 2
• butter - 2 tbsp.
• ground lamb - 1 lb. (500g)
• mixed frozen vegetables - 1 cup (150g)
• tomato puree - 3 tbsp.
• Worcestershire sauce - splash
• beef stock - 1 ½ cup (350ml)
• smoked paprika - 1 tbsp.
• thyme - ½ tbsp.
• cinnamon - 1 tsp.

Preparation Instructions

1. Heat oven to 400°F (200°C).

2. Prepare the cauliflower puree by steaming or boiling the cauliflower along with the garlic. Once soft puree both garlic and cauliflower with a hand blender and mix in the butter. Season to taste with salt and pepper.

3. In the mean time, heat a large, dry non-stick pan and fry the lamb for about 5 minutes until browned, then get rid of excess fat. Add in the frozen vegetables, tomato puree, Worcestershire sauce and fry for another 5 minutes.

4. Pour in the beef stock and add in the seasoning, bring to a simmer and cook for about 10 minutes.

5. Place the mixture to 4 mini baking tins or 1 medium baking tin. Top with the cauliflower puree and bake in the oven for 20 minutes.