Boil caulifower florets in salted water for 12 min or until a fork easily pieces through. Drain and return cauliflower to the pot. Begin mashing with a ptotato msaher until smooth. Add butter and mash. Whip egg and cream in a small bowl, add and mash together. Add 1/2 cup of cheese, salt and white pepper and mash again until light an fluffy. Stir in chives. Place mashers in a piping bag or plastic bag. Heat 1 tbsp of olive oil in heavy bottomed pan over medium high heat. Add ground lamb and cook until browned, breaking up the meat wtih a wooden spoon. Add onions and cook 5 min. Add carrots and cook 3 min, stirring througout. Turn heat down to low. Create a space in the pan and add garlic and tomato paste and let sit for one min before stirring together. Add herbs and stir. Add Worcestershire and Jugo and stir. Add almond flour and cook 1 min, stirring. Add beef broth, stir and allow to reduce for about 10 minutes, stirring and scraping the brown bits from the bottom of the pan. The sauce is ready when you can drag a spoon across the bottom and leave a space. Heat package of peas accoring to package directions. Drain. Fill bottom of pie pan with meat sauce. Top with peas. Pipe mashers over the top in even layer. Use a spatula to even it out. Make divots all around the top with a fork. Place on bakng sheet and bake at 375 degress for 20 min. Remove from oven and top wtih remainder of cheese. Replace in oven and bake additional 10 min. Turn oven to broil and cook 3 min or until top is golden brown. Serve and love your life.