In a large skillet over medium high heat, brown the lamb and beef for 12 minutes. Transfer to a bowl and set aside.
Put pan back on the medium high heat and add onion and salt and pepper to taste. Cook for 7 minutes. Add garlic and cook 1 minute more.
Return ground meat to pan. Stir arrowroot starch into the wine and add to the pan. Cook until wine is evaporated and juices have thickened for 5 minutes. Stir in chopped rosemary and remove from heat.
Transfer to a large casserole dish.
Preheat oven to 400 degrees. In a large pot with a steamer basket, place cauliflower and garlic in water. Bring to a boil and steam for 4 minutes.
Place cauliflower and garlic in a food processor, add butter and salt and pepper to taste and blend until smooth. Spread over the filling in the casserole dish and sprinkle with cheese.
Bake 25 minutes, until filling is bubbling and cheese is melted. Serve hot.
Notes
SERVING SUGGESTION: Steamed green beans.VEGETARIAN: Use sliced mushrooms instead of lamb and TVP crumbles instead of beef. Use low sodium vegetable broth if not using red wine. GLUTEN FREE: Make sure wine (or beef broth) is gluten-free.NUTRITION: 549 Calories; 45g Fat (75.9% calories from fat); 28g Protein; 4g Carbohydrate; 1g Dietary Fiber; 140mg Cholesterol; 212mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1/2 Vegetable; 6 1/2 Fat.