Shepard’s Pie

3 pounds of ground lamb
1 large onion
3 medium carrots
6 celery stocks
1/2 head medium cabbage

1/4 cup vermouth
1 tablespoon Worcestershire sauce
1 tablespoon rosemary
1 tablespoon thyme
1 tablespoon parsley
1 teaspoon garlic paste

1 pound riced cauliflower
1 cup shredded asiago cheese

STEP ONE
Cook ground lamb in a skillet. Drain the cooking juices, remove the lamb from the skillet, and place it in a casserole dish.

STEP TWO
Chop the onion, carrot and celery. Shred cabbage.

STEP THREE
In the skillet, saute the onions until transparent. Add the carrots and celery and saute until tender. Stir in the cabbage.

STEP FOUR
Remove vegetables and mix with the lamb in the casserole dish.

STEP FIVE
Deglaze the skillet with vermouth. Add the herbs, garlic, and Worcestershire sauce. Reduce to a sauce. Pour over lamb and vegetables.

STEP SIX
Mix the riced cauliflower with the cheese and layer evenly over the lamb and vegetables in the casserole dish.

STEP SEVEN
Bake at 375 degrees for 30 minutes.