Ingredients:
Topping:
1 large bag frozen cauliflower florets or two heads of fresh cauliflower
1/4 cup canned coconut milk or almond milk ( I prefer coconut milk because it is thicker)
1/2 tablespoon coconut oil, avocado oil, grass fed butter  or ghee
1-2 cloves garlic, crushed
salt & pepper to taste ( I like celery salt and pink Himalayan sea salt)

1 tablespoon chives ( optional)
paprika for garnish

Meat Filling:
1 1/2 tablespoons coconut oil or any other options listed above
1 medium onion, diced (about 1 cup)
2 carrots, peeled and finely diced (about 1 cup)
2 cloves garlic, minced (about 2 teaspoons)
2 pounds ground lamb, turkey or beef
salt and black pepper to taste
1 tablespoon tomato paste ( optional)
1 cup beef or chicken broth
1 teaspoon coconut aminos ( optional)
1 teaspoon dried rosemary

1 teaspoon Marjoram

1 1/2 teaspoons dried  thyme leaves

1 Teaspoon red peper flakes ( optional)
3 egg whites

paprika, for garnish
Directions:

1.  Topping: Cook the cauliflower according to the package directions until  soft, but not waterlogged. If using fresh, steam until soft. In a  small saucepan, heat the garlic,  oil,  milk, salt, and pepper, about 1 minute. Meanwhile, purée the cauliflower in the bowl of a food processor or blender, scraping down the sides. Add the coconut milk to the processor, along with 1 tablespoon of chives. Process about 10 seconds. Taste and adjust seasonings; then set aside.

2. Preheat the oven to 400 degrees.

3.  Filling: Heat a large skillet over medium-high heat, about 3 minutes. Add coconut oil and allow it to melt. Add the onion and carrot, reduce heat to medium-low and cover; allow the vegetables to get soft but not brown, about 5 minutes.

4. Add the garlic to the pan and stir until fragrant, about 1 minute. With your hands, crumble the ground meat into the pan and break up large chunks. Sauté until it’s cooked through and brown, about 5-10 minutes. Taste, then season with salt and pepper.

5. Add the tomato paste, broth, coconut aminos, rosemary, and thyme to the pan. Stir to combine, then bring to a boil and simmer until most of the liquid has evaporated, about 10 minutes. Set the pan aside and let it cool for 10-15 minutes. Scramble the egg whites until frothy and blend into the meat mixture.

6. Assembly: Spread the meat mixture evenly in a 12X6-inch (2.2 quart) baking dish. With a rubber scraper and a light hand, spread the mashed cauliflower on top of the meat. Sprinkle the top lightly with paprika.

7. Place the pan on the middle rack of the oven and bake for 25-30 minutes, until the top begins to brown. Remove to a cooling rack and allow 5-10 minutes before serving.

Note: If you want to up the veggie ante and don’t mind making it even less traditional, chopped greens like spinach, kale, collards, or chard (frozen or fresh) would taste great mixed into the meat. Use your imagination!