Ingredients
2 tbsp. olive oil
1 medium diced onion
1 medium diced bell pepper
2 diced celery stalks
1 lb. ground lamb or buffalo
2 tsp. dried parsley
1 tsp. dried rosemary
1 tsp. dried thyme
½ tsp. black pepper
1 tbsp. Worcestershire sauce
2 cloves of minced garlic
2 tbsp. all-purpose flour
2 tbsp. tomato paste
1 cup beef or chicken broth
½ cup frozen English peas
½ cup of frozen carrots
½ cup frozen corn kernels
2 containers of mashed cauliflower
Instructions
Preheat oven to 400 degrees.
Prepare the frozen mashed cauliflower per the directions on the box. Set aside so that it can thicken before adding to the meat mixture. Add oil to a large skillet then add diced onion, bell pepper and celery. Cook over medium heat until the mixture is tender. Add the meat of your choice and cook until browned. Be sure to break up any chunks when combining with the vegetables. Add the parsley, rosemary, thyme and pepper.
Mix well for about 10 minutes on medium heat to hydrate the herbs. Add the Worcestershire sauce and garlic with the meat mixture and cook for a few more minutes.
Add the flour and tomato paste and combine with the meat mixture, making sure that everything is well combined. The meat mixture will start to thicken at this point. Add the broth, frozen peas, carrots and corn.
Combine everything together and bring mixture to a boil.Reduce heat and simmer uncovered for about 10 minutes, stirring occasionally as the broth thickens. Pour the meat mixture into a 9X9 inch baking dish and set aside to cool. Spoon the cooked mashed cauliflower over the meat mixture and carefully spread to cover the meat.
Bake for 30 to 40 minutes. This dish sets up better for cutting into serving squares after it has been refrigerated, but it is great right out of the oven.