Cheesy Shepherds Pie

1. Brown the Lamb

Start by browning the lamb in a large skillet over medium heat for about 10-12 minutes, breaking it up with a wooden spoon as it cooks. You'll know it's ready when it's uniformly brown with no pink spots remaining. Use a slotted spoon to remove the lamb from the skillet and set it aside, leaving the fat in the pan.

2. Cook the Onions

Next, add the chopped onions, salt, and black pepper to the skillet. Cook the onions in the lamb fat for about 5 minutes until they become translucent. Stir in the minced garlic and cook for another minute until fragrant.

3. Simmer with Wine

Whisk in the coconut flour, ensuring it's well incorporated before pouring in the red wine. Let the mixture simmer until the wine reduces by half, which should take a few minutes. Stir in the chopped rosemary for a burst of fresh, herby flavor.

4. Steam the Cauliflower

While the filling simmers, steam the cauliflower florets and the remaining garlic cloves in a steamer basket over boiling water for 6-8 minutes until the cauliflower is very tender. Drain them well, then transfer to a blender or food processor.

5. Blend Cauliflower Mash

Add the sour cream, salted butter, salt, and pepper, blending until smooth and creamy.

6. Preheat Oven

Preheat your oven to 400°F.

7. Assemble Gratin

Spread the lamb mixture evenly in a baking dish, then top with the cauliflower mash, spreading it out in an even layer. Sprinkle the shredded cheddar cheese over the top.

8. Bake Gratin

Bake the gratin in the preheated oven for 25 minutes, until the cheese is melted and the filling is bubbling. For a nicely browned top, switch your oven to broil and cook for an additional 2-4 minutes, keeping a close eye to prevent burning.

9. Serve

Remove the dish from the oven and let it sit for a few minutes before serving, allowing the flavors to meld together beautifully. Enjoy your savory lamb and cauliflower gratin with its rich, comforting flavors and creamy texture.