Servings: 9 to 13

3 tablespoons olive oil 3 tablespoons olive oil
3 pounds ground lamb 3 pounds ground lamb
1 teaspoon sea salt 1 teaspoon sea salt
ground black pepper to taste ground black pepper to taste
2 onions, chopped 2 onions, chopped
2 tablespoons minced garlic 2 tablespoons minced garlic
3 carrots, peeled and chopped 3 carrots, peeled and chopped
3 stalks celery, chopped 3 stalks celery, chopped
1 cup frozen peas 1 cup frozen peas
1/2 teaspoon dried basil ½ teaspoon dried basil
1 tablespoon grated lemon zest 1 tablespoon grated lemon zest
1/2 cup chopped fresh parsley ½ cup chopped fresh parsley
1 medium head cauliflower, cut into florets 1 medium head cauliflower, cut into florets
1/2 cup butter (1 stick, 1/4 pound) ½ cup butter (1 stick, ¼ pound)
approximately 200 g (7 ounces) cheddar cheese, grated approximately 200 g (7 ounces) cheddar cheese, grated

Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Add the lamb, season with salt and pepper, and cook, stirring as needed, until browned, 12 to 15 minutes. Remove from the pan.
Heat the remaining tablespoon oil over medium heat and add the onion. Saute until translucent, about 5 minutes. Add the garlic and cook for 5 minutes. Add the carrots, celery, and peas and cook for 4 minutes.
Return the lamb to the pan and add the basil and lemon zest, and cook for 1 more minute. Turn off the heat and add the parsley, stirring thoroughly.
Preheat oven to 325 F convection or 350 F regular oven.
Transfer the mixture to an 8- or 9-inch oval baking dish and set aside.
Meanwhile, in a steamer or in the bottom of a double boiler, bring an inch or so of water to a simmer over medium heat. Add the cauliflower to the steamer basket or the top of the double boiler, cover, and steam until tender, 8 to 10 minutes.
Drain the water from the pot. Move the steamed cauliflower from the steamer basket to the pot. Using an immersion blender, mash the cauliflower with the butter until smooth.
Spoon the cauliflower mixture over the lamb.
Sprinkle grated cheddar cheese over cauliflower.
Bake in the oven for 20 minutes, until the top is lightly browned. Serve hot.