Cauliflower-Topped Shepherd'S Pie

• 1/2 head cauliflower, florets only
• 2 medium butter potatoes
• 1 teaspoon olive oil
• 1/2 large onion, chopped
• 1 pound ground lamb
• 1 cup peas
• 2 tablespoons flour
• 3 tablespoons Worcestershire sauce
• salt & pepper
• 1/2 cup half & half
• 4 tablespoons butter
• 1/3 cup parmesan (plus extra for the top)
• 1 pre-baked pie crust

1. Preheat oven to 375 degrees.
2. Put potatoes in a large pot and add water to cover. Boil for 20 minutes. Use a steamer basket over the boiling potatoes to steam the cauliflower for 15 minutes.
3. In a large saute pan, heat olive oil over medium heat. Add onion and saute until softened (about 8 minutes). Add lamb and cook until browned. Add peas and cook for 2 minutes. Add flour and Worcestershire sauce and cook until the liquid is thickened (about 2 more minutes). Season with salt & pepper. Turn off the heat and set aside.
4. Drain the water off of the potatoes. Add the steamed cauliflower to the pot. Add the butter and half & half. Mash together until creamy (don't worry if there are some chunky spots). Stir in 1/3 cup Parmesan cheese and season with salt.
5. Pour the lamb mixture into the pre-baked pie crust. Spoon the cauliflower mixture over top and spread out evenly. Use a fork to make a pattern in the cauliflower mixture. Sprinkle the top with extra parmesan.
6. Bake for 15 minutes. Broil for 5 minutes. Let cool for 5-10 minutes before serving.

cauliflower, butter potatoes, olive oil, onion, ground lamb, peas, flour, worcestershire sauce, salt, butter, parmesan, crust

Taken from food52.com/recipes/15868-cauliflower-topped-shepherd-s-pie (may not work)