The Filling:
1) In a skillet, over medium heat, brown the lamb until cooked through, for 12 minutes. Using a larger spoon, remove to a large casserole dish.

2) Set in the onion, salt (1tsp) and pepper (1/2 tsp) to the pan. Cook until the onion is translucent, which would be about 5 minutes. Add in the garlic (2 cloves) and cook until fragrant, which would be 1 minute more.

3) Whisk the flour into the pan juices until well mixed. Add the red wine and cook until reduced by about half. Stir in the chopped rosemary and then pour the mixture over the lamb.

The Topping:
4) Preheat the oven to 400F.
5) Set a steaming basket into a stockpot & add water to the bottom. Add in the cauliflower and garlic (2 cloves) and steam until cauliflower is tender, about 8 minutes.

6) Drain the cauliflower well and transfer to a blender, along with the garlic cloves. Add in the sour cream, coconut butter, the rest of the salt and pepper and blend until smooth consistency.

7) Spread the cauliflower mix over the filling in the casserole dish and sprinkle the cheese. Bake to 25 minutes, until the filling is bubbling and the cheese is completly melted.

8) Turn the broiler on high and broil to 6 inches from heat for 4 minutes to brown the cheese. Remove and let sit a 4 minutes before serving.