Cottage Pie

Drain the lima beans, rinse and place into a heavy bottomed pot filling it with water to cover the beans.
Cook for 1 1/2 - 2 hours until the beans have softened. Drain and set aside.
Place a little more oil into the pan and add the mince and cook, separating any clumps, until the meat has changed color. Sprinkle in the coconut flour, stir and cook for a minute.
Then add the stock, tomato paste, red wine vinegar, fish sauce, the herbs and spices and bring to boil. Turn down the heat to simmer and add the onion/carrot mixture and the bay leaf and gently simmer for 45 minutes. Set aside to cool.
Prepare the cauliflower by removing the hard stems and retaining the florets. In a saucepan cook the cauliflower with 1 cup of water and the lid on for around 15 minutes until it has softened. Drain and place into a food processor with the lima beans. Process until smooth.
Add the butter/olive oil, coconut cream and salt & pepper. The mash should be firm, so add the butter and coconut cream gradually to make sure it doesn't get to soft.
Preheat the oven to 180u0b0C/350u0b0F. Lightly grease a 2.5 ltr/10 cup ovenproof dish. Spoon the meat filling into the dish and spread the mash over the top. Bake for 30 minutes or until the top has become golden brown and the filling begins to bubble.