Categories: January

Ingredients

• 4 tbsp olive oil
• 1 large onion, finely chopped
• 450g lean lamb mince
• 1 tbsp plain flour
• 2 fresh bay leaves
• 1 tsp chopped fresh thyme
• 1 tsp anchovy essence
• 200g can chopped tomatoes
• 250ml fresh lamb, chicken or beef stock
• 2 tsp Worcestershire sauce
• 1 medium cauliflower, broken into florets
• 4 tbsp Greek yoghurt
• 1 egg yolk
• 55g grated Gruyère
• 2 tbsp fresh breadcrumbs

Directions

1. eheat the oven to 180˚C/fan 160˚C/gas 4.

2. Heat a large heavy-based pan. Add half the olive oil and cook the onion for 8 minutes, stirring occasionally, until it is soft but not brown. Remove with a slotted spoon.

3. Add the remaining olive oil, then tip in the lamb mince and cook over a fairly high heat until evenly browned, breaking up any lumps with the back of a wooden spoon. Strain off any melted fats, then return the cooked onions to the pan, stir to combine. Sprinkle over the flour, add the bay leaves, thyme and anchovy essence. Stir well.

4. Add the tomatoes, stock, Worcestershire sauce and a good pinch of pepper. Bring to the boil, then reduce heat, cover and simmer for 45 minutes to 1 hour until the lamb is very tender and softened. Season to taste. Cool, then refrigerate, or add ice cubes to the lamb – the fat will cling to the ice, then remove the ice and throw away.

5. Meanwhile, make the mashed cauliflower. Place the cauliflower in a pan of boiling salted water, cover and simmer for 10-15 minutes or until tender. Drain and return to the pan for a couple of minutes to dry out, shaking the pan occasionally to prevent the cauliflower sticking. Put the cauliflower in a food processor and blend until smooth. Transfer to a large bowl, beat in yogurt and egg yolk and season to taste.

6. oon the lamb mixture into a 1.8-litre (3-pint) pie dish, discarding the bay leaves. Cover with the mashed cauliflower, then smooth over with a spatula. Top with Gruyère and breadcrumbs. Bake for 25-30 minutes or until bubbling and golden.

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