1tbsp good olive oil
1 white onion, diced
2 garlic cloves, diced
500g lamb mince
200g chopped tomatoes
2 celery stalks, diced
2 carrots, diced
150ml good beef stock
1tbsp fresh thyme leaves
2 bay leaves
1 large cauliflower, chopped up small
150ml double cream
150g mature cheddar cheese
Preheat oven to 200c/180c fan
Prepare the cauliflower mash first.
Place the cauliflower, cream and butter in a microwaveable bowl and nuke for 4 minutes on full power.
Stir it all round to ensure everything is coated in cream and put it back in for another 4 minutes on full power.
Tip the contents into a blender with 100g of the cheese and pulse until smooth and velvety. Set aside.
Heat the oil in a large sauté pan at medium heat and fry the onions and garlic for 5-10 minutes until soft but not browned.
Add the celery and carrots and cook for a further 5 minutes.
Add the lamb mince and cook until browned.
Add the passata and chopped tomatoes, stir together and simmer for 5 minutes.
Add the stock, thyme and bay leaves then season well with salt and pepper, cover then
simmer gently for 40 minutes.
Place the lamb filling into a capacious casserole dish then spread the cauliflower mash on top.
Sprinkle the remaining 50g of cheese on top and bang it in the preheated oven for 30 minutes.