1large headcauliflowercut into florets and steamed
sea salt and freshly ground black pepperto taste
1tablespoonfull fat coconut milk
1poundground lamb
1largeonionchopped
2clovesgarlicminced
1mediumbell peppersliced
2cupscubed butternut squash
2teaspoonschopped thyme
1/4cuplow sodium vegetable broth
Instructions
Preheat oven to 375 degrees.
In a food processor, blend cauliflower, salt and pepper to taste and coconut milk until smooth. In a large skillet over medium heat, add the lamb, onion and garlic.
Cook for 5 minutes then add the remaining 4 ingredients (bell pepper through broth) and sea salt and freshly ground black pepper to taste and cover. Simmer for 10 minutes, until lamb is cooked through and vegetables are tender.
In a large baking dish, pour the lamb mixture. Pour the cauliflower puree over the lamb mixture and smooth evenly over the lamb mixture.
Place pie in the oven and bake for 5 to 10 minutes, until cauliflower mixture is brown on top. Slice and serve warm.