Shepherd's Pie with Mashed Cauliflower

This dish made with lamb turned out very flavorful, rich, and hearty! Two thumbs up from Carl.

Ingredients

• 3 tablespoons olive oil
• 2 pounds ground lamb
• 2 onions, chopped
• 5 cloves garlic, minced
• 8 ounces, button or cremini mushrooms, chopped
• 15 ounces canned chopped tomatoes
• 12 ounces frozen green beans, defrosted or lightly cooked or bunch of chopped greens such as swiss chard or kale
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried
• 1 tablespoon grated lemon zest or 1 teaspoon dried
• 1/2 cup chopped fresh parsley or 2 tablespoons dried
• 1 medium head cauliflower, cut into florets (or 2 bags of frozen cauliflower)
• 4 tablespoons butter
• 1/2 teaspoon ground nutmeg

Directions

1. Preheat oven to 400F
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the lamb, season with salt and pepper, and cook, stirring as needed until browned. Drain and remove from pan.
3. Heat 1 tablespoon of oil over medium high heat and add the onion. Saute until translucent. Add the garlic and cook for 1 minute. Add the mushrooms and cook for 4 minutes.
4. Return the lamb to the pan and add the tomatoes, green beans (or greens), thyme and zest. Cook for 1 minute. Turn off the heat and add the parsley, stirring thoroughly. Transfer mixture to an 8 or 9 inch oval baking dish.
5. Steam cauliflower until tender. Mash the cauliflower with the butter and nutmeg until smooth. Spoon the cauliflower over the lamb mixture.
6. Bake in the oven for 20 minutes or until the top is lightly browned.