Ingredients

1.

Cauliflower, raw
12 oz
2.

Butter, unsalted
1 tablespoon
3.

Salt
0.13 teaspoon
4.

Black pepper
0.13 teaspoon
5.

Garlic powder
0.13 teaspoon
6.

Portabella mushrooms, raw
6.5 oz
7.

Olive Or Extra Virgin Olive Oil
2 tsp
8.

Salt
0.13 teaspoon
9.

Black pepper
0.13 teaspoon
10.

Olive Or Extra Virgin Olive Oil
2 tsp
11.

Lamb, ground
12 oz
12.

Salt
0.13 teaspoon
13.

Black pepper
0.13 teaspoon
14.

Yellow onion
1 oz
15.

Celery
2 oz
16.

Garlic
1 teaspoon, chopped
17.

Butter, unsalted
1 tablespoon
18.

Worcestershire sauce
1 teaspoon
19.

Rosemary Fresh Or Raw Herb
1 g
20.

Thyme Fresh Or Raw Herb
0.5 g
21.

Kale
3 oz
22.

Olive Or Extra Virgin Olive Oil
2 tsp
23.

Salt
0.13 teaspoon
24.

Black pepper
0.13 teaspoon
25.

Bacon
1 ounce
26.

Butter, unsalted
1 tablespoon
27.

Garlic
1 teaspoon, chopped
28.

Cream Heavy Whipping
4 fl oz
29.

Chicken broth
0.5 cup

Instructions

1.
Fill a large pot with water and start bringing it to a boil on your stove. Meanwhile, remove the hard core and exterior leaves of a head of cauliflower. Cut the cauliflower into 4 pieces. You can leave any core that is directly attached to florets remaining on the pieces. When the water is boiling, add the cauliflower pieces to the pot. Cook the cauliflower until it is tender enough to pierce with a fork in the toughest spots - about 10 minutes.
2.
When the cauliflower is done boiling, drain the water from the cauliflower, and transfer the pieces to a food processor. If necessary, you can now break the cauliflower into smaller pieces to fit in the food processor. Pulse the cauliflower with butter, salt, pepper, and garlic powder. Continue pulsing until you have a blended mixture with the consistency and texture of mashed potatoes. You can leave the mash aside to cool for later.
3.
Turn your attention to the portobello caps. Take 1 large cap (approx. 2 ounces to begin with), and remove the stem. Use a spoon to gently scrape out the dark brown fibers inside the cap. Be careful not to damage the rim of the mushroom cap. When the portobello caps are prepared, they should yield the weight listed in the ingredients. Place the mushroom caps on a seasoned sheet tray, and rub about ½ teaspoon of olive oil into each cap. Sprinkle salt and pepper over the caps, then turn the caps over to expose the insides.
4.
Set the prepared mushroom caps aside for later, and now turn your attention to the ground lamb. Heat the second amount of olive oil in a wide pan over medium heat. Break the ground lamb up in the hot oil, and season the lamb with salt and pepper. Stir and cook the lamb until it’s browned in the pan and broken up into small pieces. Meanwhile, prepare the onion by dicing it and the celery by slicing a stalk into thin pieces.
5.
Once the lamb is browned, add the onion and celery to the pan, and reduce the heat some. Stir minced garlic into the pan as well. Place a lid over the pan and let the ingredients cook down until the onions and celery are soft. Once the veggies are soft, stir butter and Worcestershire sauce into the pan. Break the meat up into small, crumbly pieces, making sure everything is coated in butter and sauce. Place 1 sprig of rosemary and 2-3 sprigs of thyme in the pan, and place the lid on top.
6.
Let the lamb filling stew for about 10 minutes, just to let the flavors marry. At this point, turn on your oven to preheat to 350 degrees. When the lamb filling is done, you can spoon equal amounts into the portobello caps. You can gently pack the filling down to ensure it all fits into the mushroom caps. Grab the mashed cauliflower and scoop approx. ¼ cup onto each filled mushroom cap. Gently spread the mashed cauliflower so it acts as a protective barrier over the lamb filling. Again, gently pack down the mashed cauliflower to ensure it stays in place. You may take a fork and create hash marks in the mash as well.
7.
Bake the portobello shepherd’s pie in the oven for about 30 minutes. Look for a light browning on the top of the mashed cauliflower, and the mushroom caps may break down somewhat. If you packed the lamb and mashed cauliflower well, everything should stay in place in the oven. When they’re done cooking, let the finished shepherd’s pies cool for a couple of minutes before serving them. While the shepherd’s pies are in the oven, you can make the colcannon sauce.
8.
Pull fresh kale leaves from the stems, discarding the stems. The weight listed in the ingredients is the final yield after discarding the stems. Chop the kale into fine pieces. Heat the olive oil in a wide pan over low heat, and stir the chopped kale into the oil. Season the kale with salt and pepper, and place a lid on the pan. Let the kale cook down slowly until it turns dark green and reduces significantly.
9.
Once the kale is cooked down, move it all to the edges of the pan. Dice raw bacon and add it to the center of the pan, and turn the heat up higher. Toss the diced bacon around in the center of the pan until it cooks through. Add butter and garlic to the pan, stirring all the ingredients together. Let the butter melt and coat the kale and bacon.
10.
Stir heavy cream and chicken broth into the pan, and place the lid on the pan. Bring the sauce to a simmer, and let it bubble with the lid on until it reduces. Once it reduces, let the sauce simmer openly without a lid until it thickens slightly around the kale. When the sauce is finished, you can spoon it over the portobello shepherd’s pies for serving.