Very Healthy Greek Shepherds Pie

from the blog shrinkinghubby.com....

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• For the Base

• 1  kg ground lamb
• 2  garlic cloves, finely chopped (I used 2 tsp organic minced garlic)
• 2  onions, diced
• 1 (700 ml) bottle  passata (tomato puree)
• 1  tablespoon  homemade  vegetable stock, paste (I made mine in the Thermomix, or you could use a good quality bouillion powder like Marigold, or 1/2)
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 cup  chopped of fresh mint
• 2  tablespoons  chopped flat leaf parsley
• 3  carrots, peeled and finely diced
• 2  zucchini, finely diced
•  sea salt and cracked pepper

• For the Crust

• 1⁄2 head cauliflower (chopped or broken into florets)
• 1  cup  diced  butternut pumpkin
• 1  tablespoon  organic grass fed butter (optional) or 1  tablespoon ghee (optional)
• 1  small  handful cheese (optional)

Directions

1. For the base:
2. In a large pot heat 1 tablespoon of olive oil. Add the onions, garlic and a sprinkle of sea salt (to stop the onions burning) and cook on a low heat for about 5 minutes or until soft. Add the carrots and zucchini and cook for a further 3 minutes stirring frequently so that the onions don’t burn. Add the lamb mince and cook until browned. (about 5 minutes). Add the tomatoes, stock, cinnamon, mint, parsley, salt and pepper and cook for 15-20 minutes or until reduced and thickened. Taste for seasoning and set aside.
3. For the crust:
4. Steam or boil the cauliflower and pumpkin until soft. Drain if necessary. Add 1 tablespoon of butter and blitz in a food processor or with a hand held blender until smooth. You may need to add a bit of liquid to improve consistency (water, stock, milk – whatever you would prefer).
5. Thermomix version of crust:
6. If making in a Thermomix cook the cauliflower and pumpkin for 20 minutes speed 1 at 100 degrees. Make sure it is cooked through. Add the butter or ghee. Attach the butterfly attachment and blitz for 20-30 seconds speed 3-4.
7. To assemble, place the meat evenly along a deep baking tray. Top with the mash and sprinkle with a tiny bit of grated tasty cheese, parmesan or feta (optional). Bake in the oven for 30 – 40 minutes until the crust is brown and bubbly. Enjoy!