MAIN 1 Ground Lamb & San Marzano Tomato Stew over Potato-Cauliflower Purée




Yield 4-6 servings

My new favorite thing!  The Lamb and San Marzano combo is sweet and earthy and when set over the Potato-Cauliflower Purée is pure heaven.  For picky eaters...the cauliflower is impossible to taste and adds a silkiness to your average mashed potato side.  

Add broth to leftovers to make soup, too!  Or bake with layered root vegetables for a dreamy Shepherd's Pie.


1 lb ground lamb

1 tsp oil

2 yellow onions, chopped

8 cloves garlic, divided and half sliced thinly

3 carrots, trimmed and sliced into ¼ inch rounds

1 28-oz can San Marzano tomatoes, whole in pulp

2 bay leaves

1 Tbsp dried thyme

1 Tbsp cumin seeds (or ground cumin)

1 tsp salt and pepper

3 Tbsp tomato paste

½ head cauliflower, broken up into 4 chunks (they do not need to be the same size)

5 Yukon gold potatoes, washed and cubed

4 Tbsp unsalted butter

1 cup half and half or sour cream (whatever you have on hand)

1 cup parmesan cheese

Salt and white pepper to taste*

*If you don’t have white pepper, black pepper will work just fine!



For leftovers, combine both the lamb + tomatoes and the purée into a large pot, add water or stock to loosen a bit and heat.  Serve as a hearty soup with some crusty bread.

Courses dinner

Recipe by Vie at