INGREDIENTS
1/2 head cauliflower
6 tbsp bacon fat, or coconut oil
1 tsp coarse sea salt, plus more to taste
1 cup beef broth
1 1/2 tbsp arrowroot
3 tbsp filtered water
1 onion
2 carrots
1 lb ground lamb
1 tbsp fresh parsley
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit. Break the cauliflower into florets. In a large saucepan, cover the cauliflower florets with filtered water and boil until tender. Drain and transfer to a food processor with two-thirds of the fat of choice. Process until cauliflower is smooth. Season with sea salt to taste and set aside. While the cauliflower boils, heat the beef broth in a small saucepan until hot. Mix the arrowroot powder and filtered water together and slowly pour the arrowroot and water mixture into the saucepan of hot broth over low heat. Stir gently until broth thickens into gravy. Dice the onions and carrots. Sauté the onions and carrots with the remaining fat until they begin to soften. Add the ground lamb to brown, breaking apart into small pieces with a wooden spoon. Season with salt to taste. Pour gravy over meat mixture. Transfer the meat mixture into a shallow 2-quart casserole dish. Spoon the cauliflower mash over the meat and spread evenly. Bake for 30 minutes, or until the top is lightly browned. Chop the parsley, sprinkle over the casserole and serve.
