Ingredients
6 cups cauliflower florets (about 1 head chopped)
3 tbsp plant-based milk (I use Good Karma Unsweetened Flaxmilk + Protein )
1 cup carrots, peeled and chopped into small cubes
8 oz baby bella mushrooms, chopped
2 tbsp gluten-free Worcestershire sauce
1 tbsp RxSugar Allulose
Directions
1In a medium pot, bring water to a boil. Add cauliflower florets and boil for 5-7 minutes until soft. Drain well.
2Transfer the cauliflower to a mixing bowl. Add salt, melted ghee, and milk.
3Using a fork, press the mixture down, then blend with a handheld mixer on high speed until light and fluffy, about 3 minutes. Set aside.
4Preheat your oven to 400°.
5In a large cast-iron skillet (or oven-safe sauté pan), heat oil over medium heat. Add onion, celery, and carrots. Cook for 5 minutes, stirring occasionally.
6Add the ground lamb to the skillet. Break the meat up with a wooden spoon and cook with the vegetables for about 5 minutes, until the lamb is browned. (Drain excess fat if necessary.)
7Stir in the remaining ingredients except chives. Cook on low for 10-15 minutes, or until the sauce thickens slightly.
8If using a cast-iron skillet, evenly spread the mashed cauliflower over the lamb mixture. If using a sauté pan, transfer the lamb mixture to an oven-safe dish before topping with cauliflower. Bake in the preheated oven for 15-20 minutes.
9After baking, switch the oven to broil. Broil for an additional 3 minutes, or until the edges of the cauliflower topping are lightly browned.
10Remove from the oven and sprinkle with chopped chives.
11Store any leftovers in an airtight container in the refrigerator for up to 4 days.
