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In a large heavy based saucepan, fry off the lamb mince until browned then remove
In the same pan fry the bacon in 2 tbsp on olive oil.
When the bacon is crisp and has released some natural fats, add the onion, celery, carrot, garlic, thyme, bay leaves and oregano then cook over a medium heat until the vegetables have softened and taken on a little colour.
Add the cooked mince to the pan and stir
Add the tinned tomatoes, the tomato puree, anchovy essence and Worcestershire sauce, then stir to combine.
Then add the red wine and stock
Bring to the boil and reduce to simmer, stirring from time to time for about 2 hours. Season to taste, if the liquid reduces too much, top up with water.
Once the mince is ready pour it into a large oven dish and allow to cool
Meanwhile, Preheat the oven to 200oC / 7oz
Then steam or boil the cauliflower in boiling water for about 5 minutes until just tender but retaining some firmness. Drain and mash.
Meanwhile in a sauce pan over a low heat beat together the cheese, cream, mustard, Worcestershire sauce and yogurt with a little nutmeg and black pepper.
Then take your cooled mince and cover with the mashed cauliflower on top and pour the cheese sauce all over the cauliflower, coating evenly.
Sprinkle with cheddar cheese and cook in the oven for 1 hour if the mince was cold from the fridge or 40 minutes if the mince was at room temperature.
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