1.
In a large pan, heat a drizzle of olive oil (1½ tbsp) over medium high heat.
2.
Once hot, add the onion, garlic, and carrots. Allow to cook for a few minutes until the onion has become soft and translucent.
3.
Add the lamb mince, breaking it up with a wooden spoon.
4.
Add the tomato purée, thyme, and worcestershire sauce, and allow to cook until the lamb is browned.
5.
Add the beef stock, bring to a boil and then reduce to a simmer. Allow to simmer for about 40 minutes, after which the liquid should have reduced.
6.
Preheat your oven to 170°C.
7.
Meanwhile, blanch your cauliflower in boiling water for a few minutes until very tender. Drain the water, mash and heat over a low heat.
8.
Add the butter, nutritional yeast (if using), garlic powder, pepper, and a generous amount of salt. Stir until fully combined.
9.
Add the lamb mixture to the bottom of the baking dish, and then top with the cauliflower mash.
10.
Bake in the oven for about 25 minutes.