Melissa Joulwan's deconstructed shepherd’s pie
For the cauliflower mash:
1⁄2 cup water
1 large head cauliflower
2 Tbsp ghee
3⁄4 tsp salt
1⁄4 tsp ground black pepper
For the lamb:
2 tsp extra virgin olive oil
1⁄2 medium yellow onion
1 tsp salt
1 clove garlic
1⁄2 tsp ground black pepper
1⁄2 tsp dried rosemary leaves
1⁄4 tsp dried thyme leaves
1 1⁄2 lbs ground lamb
1 Tbsp tomato paste
1⁄2 cup water or chicken broth
1 tsp coconut aminos or Worcestershire sauce
Handful of fresh parsley, for garnish
1. Place the water in a medium saucepan and bring it to a boil. Break the cauliflower into florets and add them to the pot, cover, and steam for about 10 minutes or until tender, adding more water if necessary. Remove the pan from heat, cover to keep hot, and set aside.
2. Warm the oil in a large, nonstick skillet over medium-high heat, 2 minutes. While the oil heats, finely dice the onion. Add the onion and a pinch of salt to the pan and cook until tender and translucent, 5–7 minutes.
3. While the onion cooks, peel and crush the garlic and combine it with 1 teaspoon salt, pepper, rosemary, and thyme in a small bowl; set aside.
4. Crumble the lamb into the skillet and cook, breaking up the meat with a spoon, until it is just pink, about 3 minutes. Add the spices and stir to combine. Push the meat to the side of the skillet and drop in the tomato paste; fry it about 2 minutes. Add the water and coconut aminos, then stir to combine and reduce the heat to low. Simmer, uncovered, until the water is mostly gone and the meat is saucy, about 10 minutes.
5. Place about half of the steamed cauliflower into a food processor bowl and purée until smooth. Add the rest of the cauliflower and purée again. With the motor running, add the ghee, salt, and pepper through the feed tube. Taste and adjust the seasonings. Mince the parsley.
6. To serve, divide cauliflower mash among individual serving bowls, then top with ground meat and sprinkle with parsley.