Shepherds Pie

I love shepherds pie - but being on an anti-inflammation diet, can't really have the potatoes. Plus I don't really the beef. So I made it better.

• Ready In: 45 mins
• Yields: 6

Ingredients

• 1  lb ground lamb
• 1  yellow onion, chopped finely
• 2  tablespoons olive oil
• 1  tablespoon cumin
• 1  tablespoon paprika (to taste)
• 1  pinch  ground caraway
• 4  garlic cloves, finely chopped
•  chili flakes (to taste)
• 1  pinch salt
• 1  head cauliflower
• 2  tablespoons butter
• 1  cup milk
• 3  garlic cloves, finely chopped
• 3  tablespoons gorgonzola
• 1  lb green beans, steamed

Directions

1. Preheat the oven to 450 degrees F (232 C).
2. Heat the olive oil in a cast iron skillet, add the onions and sautee until starting to get fragrant, add the ground lamb and break it up. Once it starts to smell nice and lamb-y, add the cumin, paprika, caraway, garlic, chili flakes and salt. Cook the meat and onions down until they're just cooked.
3. Cut up the cauliflower head and steam it until its soft. Add the butter, eggs, garlic, gorgonzola and mash the cauliflower.
4. Steam the green beans until they're just barely cooked - 5 mins in the microwave - and then chop them up into 1" strips (you could also use frozen peas for these, for a more traditional flavor).
5. Smooth the meat flat in the skillet, top with the chopped green beans, then smooth the cauliflower mash over the top of it. Sprinkle a little paprika (if you like), and then pop into the oven for 12-15 minutes, until the top browns.