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
2 cloves garlic, minced

1 pound riced cauliflower
1 cup shredded asiago cheese

Preheat oven to 375° F. Cook ground lamb in a skillet. Remove the lamb from the skillet, drain the cooking juices, and place it in a casserole dish.

Chop the onion, carrot and celery. Shred cabbage. In the skillet, saute the onions until transparent. Add the carrots and celery and saute until tender. Stir in the cabbage. Remove vegetables and mix with the lamb in the casserole dish.

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

Mix the riced cauliflower with the cheese and layer evenly over the lamb and vegetables in the casserole dish. Bake for 30 minutes.