• Boil the sliced potatoes, and the cauliflower florets in water for 20-25 minutes, until you can easily stab the potatoes with a knife. Set aside.
• Preheat the oven to 400 degrees.

Make the Shepherd's pie filling:

• Put 1 Tbs of olive oil and 2 cups of sliced carrots into a large pot, mix, and heat over medium-high heat. Sauté the carrots until tender, about 4-5 minutes. Add 1 cup of diced onions and the diced garlic, mix and sauté for 1-2 minutes.
• Reduce the head to medium, add the ground lamb to the pot and mix breaking it up into smaller pieces. Top the ground lamb with 1/2 tsp of black pepper, 1 tsp of salt, 1 tsp of dried thyme, and ½ tsp dried rosemary. Mix and cook until the meat is browned, about 7 minutes.
• Add the diced green beans to the pan and mix.
• Add 2 Tbs of tapioca flour to the meat and mix well. Then add the 2 Tbs of tomato paste, 2 Tbs of blackstrap molasses, and ½ tsp of chili powder to the meat and mix. Add 1 cup of strained tomatoes, mix, and simmer for 2 minutes.
• Add 1 cup of chicken stock or bone broth and simmer until the sauce reduces to a gravy, about 7 minutes.
• Pour the shepherd's pie filling into a 9 in x 13 in glass dish.

Make the mashed potato topping:

• Put all of the boiled potatoes and cauliflower into a large bowl, top with 1/3 cup almond milk, 2 Tbs coconut cream, 1 Tbs olive oil, ½ tsp garlic powder, 1 tsp dried parsley, ½ salt, ½ pepper and mix.
• Scoop the mashed potatoes onto the filling in the pan, evenly distributing it and then smooth it out with a spatula.
• Whisk 1 egg in a small bowl, brush the top of the mashed potatoes with the whisked egg.
• Bake for 20-25 minutes.