Instructions

1. Heat 4 tablespoons of olive oil in a large pan over high heat and brown the ground lamb. Remove with a slotted spoon and set aside.
2. Then fry the onions, garlic, carrots and celery until partially softened and caramelized.
3. Return the lamb to the pan and add the rosemary and stock. Bring to the boil, then reduce to a simmer and cover partially with a lid, allowing the mixture to simmer very gently for 90 minutes, checking in to stir occasionally.
4. In the meantime, in a separate pan, bring cauliflower florets to a boil in salted water and cook until tender. Remove from the heat, drain well and mash.
5. Season with salt and freshly ground black pepper and stir in Dijon mustard for extra flavor. Cover and set aside to keep warm.
6. Once the lamb mixture has cooked down and all the moisture has evaporated, season with salt and freshly ground black pepper, then transfer it either into one large deep dish, or spoon into individual pots or ramekins for a lighter meal, compressing down to compact the mixture. Top with the warm cauliflower mash serve immediately.