Cheesy Cauliflower Shepherd’s Pie

Filling:

In a large skillet over medium heat, brown the lamb and beef until cooked through, about 10 to 12 minutes. Using a slotted spoon, remove to a separate plate or bowl. Drain all but 1 tbsp fat from the pan and discard.

Return pan to heat and add onion, salt and pepper. Cook until onion is translucent, about 5 minutes. Add garlic and cook until fragrant, 1 minute more.

Return ground meat to pan. Stir arrowroot starch into the wine and add to the pan. Cook until wine is mostly evaporated and juices have thickened, 4 to 5 minutes. Stir in chopped rosemary and remove from heat. Transfer filling to a 2 quart casserole dish

Preheat oven to 400F.

Set a steaming basket into a large stockpot and add water to the bottom. Add cauliflower and garlic cloves and steam until cauliflower is very tender, 6 to 8 minutes.

Drain cauliflower well and transfer to a blender or food processor, along with the garlic cloves. Add butter, salt and pepper and blend until smooth (you may need to do this in batches, depending on the size of your blender or processor).

Spread over the filling in the casserole dish and sprinkle with cheese. Bake 20 to 25 minutes, until filling is bubbling and cheese is melted.

Turn broiler on high and broil 4 to 6 inches from heat for 3 or 4 minutes to brown cheese. Remove and let sit a few minutes before serving.