Shepherd’s Pie with Cauliflower Mash

• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 1 celery stalk, chopped
• 500 g (1 lb 2 oz.) lean minced (ground) lamb, organic if possible
• 2 anchovies, chopped
• 1/2 x 400 g (14 oz.) tin chopped tomatoes (sugar and additive free)
• 125 ml (4 fl oz./1/2 cup) tomato passata (puréed tomato)
• 1 teaspoon sea salt & ground black pepper
• 1/4 teaspoon liquid stevia (optional)

Cauliflower mash

• 1 cauliflower cut into florets
• 1 tablespoon extra-virgin olive oil, or organic butter (if tolerated) 
• 1 tablespoon nutritional yeast flakes

Heat the olive oil in a large frying pan. 
Add the onion, garlic and celery and sauté over medium–low heat for 8–10 minutes, or until the onion is golden brown. 
Add the lamb and anchovies and cook for a further 5 minutes, stirring often to break up any lumps in the meat. 
Stir in the chopped tomatoes, passata, salt and pepper, then cover and cook over low heat for 20 minutes.
If there is excess liquid in the pan, turn the heat up and simmer, uncovered, for a few minutes more. 
Stir in the stevia, if using. Meanwhile, preheat the oven to 220ºC (425ºF/Gas 7) and make the cauliflower mash. 
Put the florets in a steamer over a saucepan of simmering water and cook, covered, until tender — the florets can be verging on soft, but shouldn’t be falling apart. 
Transfer the cauliflower to a blender or food processor and add the olive oil, yeast flakes, a pinch of sea salt and a few grinds of black pepper. 
Blend until smooth. 
Transfer the cooked lamb mixture to an 18 cm (7 inch) square baking dish and level the surface. Gently spoon the cauliflower mash over the top, scraping a fork across the surface to create little trenches in the mash. 
Bake for 20 minutes, or until the mash has a crispy top.