Filling:

2 lbs Cubed lamb

1 Rutebega cubed

1 large onion cubed

4 carrots large slices

2 cups thick sliced mushrooms

1 medium squash peeled and cubed

1 green pepper cubed

1 cup frozen peas

1 cup frozen corn

1/2 cup water

Colcannon Topping:

1 medium caulifower

1/2 small green cabbage minced

4 green onions thinly sliced

1/4 cup butter

1/2 cup cream cheese (or yogurt)

1/2 cup coconut milk

1 tbsp Ghee

Grated Cheese to taste

In large pot add all ingredients for filling. Cover and cook at medium low for 45 minutes.

While that is happening cut the cauliflower into florets and steam for 8 minutes (or until they are tender). then set aside and let cool.

in a medium saucepan on medium low heat melt ghee and add cabbage and green onion. Cover and cook until cabbage is soft.

In a blender (or food processor) combine steamed cauliflower, butter, cream cheese and coconut milk. Blend until you attain an even consistency.

in a casserole dish or other over safe vessel, ladle a thick layer of the stew filling into the dish.

Combine the blender mixture with the cabbage and onion and add the topping to the dish.

Grate cheese on top to taste.

Bake in oven at 320°F for 1 hour