Preheat oven to 425°F

Dice potatoes & loosely chop the cauliflower head. The smaller you chop them, the faster they'll boil.

Fill a large pot about halfway with water & bring to a boil. Once boiling, add cauliflower & potatoes & cook until soft, about 15 minutes. Drain water once you can pierce a fork through the potatoes.

While the cauliflower & potatoes are cooking, get started on your filling. Add the lamb (or beef) to a large cast-iron pan. Leave it untouched to brown for about 2 minutes.

While the beef is cooking, dice your onion, then chop the carrots & bell pepper, set aside.

Break up the beef into large chunks & add your sea salt, garlic powder, rosemary, & thyme, mix together. After a minute or two, add your diced onion & continue cooking.

Once your meat is well-cooked, add the carrots & bell pepper. Mix to coat everything together & continue cooking for 5-7 minutes.

Check on your potato & cauliflower mixture. Remove from the stovetop & drain the water once you can pierce a fork through the potatoes (not the cauliflower, these will already be more tender). Set aside.

To the meat, add your tomato paste, bone broth, & Worcestershire sauce. Turn the heat down to low & let simmer for just a few minutes, then turn the stovetop off, squeeze ½ lime into your mixture, & let it sit while you finish the topping.

To the drained cauliflower & potatoes, add the ghee, grated parmesan (or thick slices, this is delicious!), garlic powder, & a pinch of sea salt. Mash with a potato masher (or a whisk - it works great) until creamy. Set aside.

Grab your cast-iron pan & spread your meat & veggie mixture until you have an even layer across your dish. Top with your cauli / potato mixture. Smooth it out to create an even layer, then place in the oven to cook for 30 minutes.

After 30 minutes, remove from the oven & let it sit for at least 10 minutes (trust me, it'll taste better)!

Serve over a bed of arugula & top with cilantro, flaky sea salt, & freshly squeezed lime!