Pre-heat oven to 200°c.

Heat oil in a large saucepan over medium-high heat. Cook the onion and carrot, stirring for 1 minute or until tender. Increase heat to high. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add zucchini, rosemary and Gravox Lamb and Rosemary Gravy powder. Cook, stirring for 1 minute. Gradually add stock, stirring constantly, until combined. Add Worcestershire sauce and tomatoes. Reduce heat to medium. Simmer for 15 minutes or until thick.

Meanwhile, cook cauliflower and garlic in a medium saucepan of boiling salted water for 15 minutes or until tender. Drain. Cool 10 minutes. Place cauliflower and garlic in a food processor with cream and butter. Season with salt and pepper. Process.

Transfer lamb mixture to a 5cm-deep (6 cup capacity) pie dish. Top with cauliflower mash and cheddar cheese. Bake for 20 minutes or until mash is golden and cheese melted. Stand for 10 minutes.

Serve with steamed vegetables or salad if desired.