Serves 4

• 1 large cauliflower (2 lb.)

• 2 garlic cloves

• 2 tbsp. butter

• 1.1 lb. ground lamb

• 1 cup mixed frozen vegetables

• 3 tbsp. tomato puree

• splash Worcestershire sauce

• 1 ½ cup beef stock

• 1 tbsp. smoked paprika

• ½ tbs. thyme

• 1 tsp. cinnamon

Heat oven to 400F .

Prepare the cauliflower puree by steaming or boiling the cauliflower along with the garlic. Once soft puree both garlic and cauliflower with a hand blender and mix in the butter. Season to taste with salt and pepper.

In the meantime, heat a large, dry non-stick pan and fry the lamb for about 5 min. until browned, then get rid of excess fat. Add in the frozen vegetables, tomato puree, Worcestershire sauce and fry for another 5 min.

Pour in the beef stock and add in the seasoning, bring to a simmer and cook for about 10 min.

Place the mixture to 4 mini baking tins or 1 medium baking dish. Top with the cauliflower puree and bake in the oven for 20 min.