Comfort food doesn't get much more satisfying than a bubbling skillet of savory lamb filling topped with a cloud of creamy mashed topping — and this version delivers every bit of that cozy, stick-to-your-ribs feeling. The filling is built on ground lamb, diced carrots, celery, onion, and finely chopped mushrooms, all simmered together with bone broth, coconut aminos, fresh thyme, and rosemary until the sauce is rich and glossy. Arrowroot starch does the thickening work here, keeping everything beautifully cohesive without any grain-based additives. Instead of the traditional potato topping, cauliflower florets are boiled until completely tender, then mashed with coconut oil into a smooth, creamy layer that bakes up golden at the peaks. The whole thing goes into a hot oven until the filling is bubbling at the edges and the topping has just enough color to make you want to dig in immediately. Every ingredient in this recipe is straightforward and easy to source, so there's no need to scrutinize labels or worry about unexpected additions hiding in a store-bought version. A scatter of fresh parsley at the end adds a bright finish to what is otherwise a deeply warming, weeknight-worthy meal.
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Preheat the oven to 400°F (205°C). Bring a large pot of salted water to a boil. Add the cauliflower florets and cook until completely tender and easily pierced with a fork, about 12–15 minutes. Drain thoroughly and return to the pot.
Add 2 tbsp of the coconut oil and 1/2 tsp salt to the drained cauliflower. Mash with a potato masher or beat with a hand mixer until smooth and creamy, with no large lumps remaining. Taste and adjust salt. Set aside.
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