Shepherd's Pie

Method

1. Brown the ground lamb in a large oven-safe skillet over medium-high heat for 6 to 8 minutes, breaking it apart until fully cooked and no pink remains.
2. Add the carrots and thyme to the skillet, stirring them into the lamb and cooking for a further 5 minutes until the carrots begin to soften.
3. Season the lamb and carrot mixture to taste, then spread it in an even layer across the bottom of the skillet or transfer it to a 20 cm baking dish.
4. Spoon the cauliflower purée evenly over the top of the lamb mixture, smoothing it with a spatula to create a sealed, even layer.
5. Place the dish in an oven preheated to 200 °C and bake for 20 minutes until the cauliflower topping is golden at the edges and the filling is bubbling.
6. Remove from the oven and allow the shepherd's pie to rest for 5 minutes before serving to let the layers settle.