Very Healthy Greek Shepherds Pie

• 1 kg ground lamb
• 2 garlic cloves, finely chopped (I used 2 tsp organic minced garlic)
• 2 onions, diced
• 1 (700 ml) bottle passata (tomato puree)
• 1 tablespoon homemade vegetable stock, paste (I made mine in the Thermomix, or you could use a good quality bouillion powder like Marigold, or 1/2)
• 12 teaspoon ground cinnamon
• 14 cup chopped of fresh mint
• 2 tablespoons chopped flat leaf parsley
• 3 carrots, peeled and finely diced
• 2 zucchini, finely diced
• sea salt and cracked pepper
• 12 head cauliflower (chopped or broken into florets)
• 1 cup diced butternut pumpkin
• 1 tablespoon organic grass fed butter (optional) or 1 tablespoon ghee (optional)
• 1 small handful cheese (optional)

1. For the base:.
2. In a large pot heat 1 tablespoon of olive oil.
3. Add the onions, garlic and a sprinkle of sea salt (to stop the onions burning) and cook on a low heat for about 5 minutes or until soft.
4. Add the carrots and zucchini and cook for a further 3 minutes stirring frequently so that the onions dont burn.
5. Add the lamb mince and cook until browned.
6. (about 5 minutes).
7. Add the tomatoes, stock, cinnamon, mint, parsley, salt and pepper and cook for 15-20 minutes or until reduced and thickened.
8. Taste for seasoning and set aside.
9. For the crust:.
10. Steam or boil the cauliflower and pumpkin until soft.
11. Drain if necessary.
12. Add 1 tablespoon of butter and blitz in a food processor or with a hand held blender until smooth.
13. You may need to add a bit of liquid to improve consistency (water, stock, milk whatever you would prefer).
14. Thermomix version of crust:.
15. If making in a Thermomix cook the cauliflower and pumpkin for 20 minutes speed 1 at 100 degrees.
16. Make sure it is cooked through.
17. Add the butter or ghee.
18. Attach the butterfly attachment and blitz for 20-30 seconds speed 3-4.
19. To assemble, place the meat evenly along a deep baking tray.
20. Top with the mash and sprinkle with a tiny bit of grated tasty cheese, parmesan or feta (optional).
21. Bake in the oven for 30 40 minutes until the crust is brown and bubbly.
22. Enjoy!

ground lamb, garlic, onions, tomato puree, vegetable stock, ground cinnamon, mint, flat leaf parsley, carrots, zucchini, salt, cauliflower, butternut pumpkin, organic grass fed butter, handful cheese

Taken from www.food.com/recipe/very-healthy-greek-shepherds-pie-510689 (may not work)