Ingredients
1 large head cauliflower florets, chopped
4 tablespoons duck fat / lard / tallow, coconut oil (or other quality fat)
1 teaspoon ground cumin
1 brown onion, diced
4 garlic cloves, diced
2 celery sticks, diced
2 medium carrots, diced
600 g lamb or grass fed beef mince
50 grams chicken liver or other liver chopped fine
1 teaspoon thyme leaves, chopped
80 ml dry red wine (optional)
375 ml beef stock or chicken stock
2½ tablespoons tomato paste
3 tablespoons flat leaf parsley, roughly chopped
Preparation
Preheat the oven to 180°C.
Fill a large saucepan with water and bring to the boil, then add the cauliflower and boil until the cauliflower is tender, about 10 minutes. Drain the cooked cauliflower in a colander and set aside.
Heat 2 tablespoons of fat or oil in a large frying pan or saucepan over medium to high heat. Add the cumin, onions, garlic, celery and carrots and cook for 5 minutes or until they soften and begin to brown. Add the lamb mince and cook until browned. Add the tomato paste and thyme and cook for 1 minute, then pour in the wine and stock and simmer for 10 minutes, stirring occasionally. Add the livers and turn off heat and stir through. Season with sea salt and freshly cracked pepper.
Meanwhile, place the cooked cauliflower in the food processor and blend until smooth. Blend 2 tablespoons of fat/oil through the puree and season to taste with salt and pepper.
To assemble, spread the meat mixture into the base of an ovenproof dish. Top with the cauliflower puree and smooth the top out evenly. Bake the pie in the oven for 30 minutes, or until lightly golden.
