• Preheat oven to 400°F.

The Filling

• In a large pan over medium high heat add 1 tbsp of olive oil and 1 tbsp butter. Brown the ground lamb for about 3-5 minutes. Season with salt and pepper.
• Add finely grated carrots, onion and garlic to the pan. Cook for about 2-3 minutes.
• Stir in tomato paste and Worcestershire sauce. Cook for 1 minute.
• Add red wine and herbs. Simmer for approx. 15 minutes until wine is completely reduced.
• Add beef broth to the mince and cook down for about 3-4 minutes until reduced.

The Mash

• Remove core and cut the cauliflower into florets.
• Toss cauliflower florets in 1 tbsp of olive oil and a bit of salt.
• Bake the cauliflower for 30 minutes until the edges are slightly charred.
• Place cauliflower into a blender with egg yolk, butter and half of the grated pecorino romano cheese. Adjust seasoning if needed.

Assembly

• Using a slotted spoon, transfer the filling to a 9x9 baking dish.
• Top with the blended cauliflower mash followed with the remainder of the pecorino romano cheese.
• Bake for 25 minutes. Optional: Broil for the last couple of minutes to brown the top.