This is similar to Sheppard’s Pie although you will sees some ingredients that will make you say umm ok, just go with it. The more that I cook the recipes from “Seven Fires” I find out, that so many different combinations really work and I would have never thought to make a dish with certain things in it. The original recipe called for Potato, but I used cauliflower instead and it worked just fine (your choice)

1 lb ground meat
Olive Oil
1 large carrot (peeled and chopped)
1 onion chopped
2 bay leaves
1 tsp ground rosemary
1 tsp ground oregano
¾ tsp ground cumin
¾ tsp ground paprika
½ tbsp ground mustard
½ tsp crushed red pepper flakes
1 cup red wine
2 tomatoes thinly sliced
¼ cup chopped kalamata olives
1 head of cauliflower (steamed and quartered)
½ cup milk
6 eggs yolks
2 hard-boiled eggs

In a hot skillet pour in some oil and add onion and carrots till they are softened about seven minutes, now add the ground meat and cook and break up for about five minutes. Now take the dry ingredients and add them to skillet and in three minutes add the red wine and cook for five more minutes. Add the olives and the tomatoes, salt and pepper and cook for about twenty minutes.
The cauliflower should be ready and place in a processor.
In this next step you have to be careful to watch the milk for the reason that milk will boil out of the pot in seconds and it makes a mess( trust me I’ve seen me do it). In a pot bring the milk to a boil, turn processor on and add milk to the cauliflower, when this well mixed add a egg yolks one at a time, the cauliflower will turn a light yellow. Take and crumble the hard boiled eggs over beef mixture. Once you are done mixing the yolks and the cauliflower you will want to spoon it over the beef mixture and place into a 375-degree oven for 30-35 minutes. It is amazing how the yolks make the cauliflower light and airy, ENJOY!