Preheat your oven to 400°F.

Slice off the top of the garlic bulb and drizzle avocado oil over the exposed cloves.

Wrap the garlic head in aluminum foil.

Place the garlic in the oven and roast for 40 to 45 minutes or until soft. Remove from the oven and let cool.

As the garlic cools, fill a large pot with one inch of water, insert a steamer basket and place the cauliflower florets in the steamer basket. Cover with a lid and bring to a boil. Steam for 10-15 minutes or until tender. The cauliflower is done when it is easily pierced with a knife.

Transfer the steamed cauliflower to a food processor or blender and squeeze in the individual cloves of roasted garlic.

Add all remaining ingredients and process the cauliflower mixture a few minutes until smooth.

Preheat your oven to 425°F.

Heat the avocado oil in a large skillet over medium-high heat, add in the onions and sauté, stirring constantly until they softened, about 5 minutes.

Add the lamb and beef to the skillet and cook for 5-7 minutes.

When the meat is almost done cooking, add in the frozen peas and carrots, tomato paste, BBQ sauce, Worcestershire sauce, salt, and pepper. Stir to combine and cook for another 3-5 minutes.

Transfer the meat mixture to a casserole dish in an even layer.

Top with the mashed cauliflower. Use a spatula to spread out the mashed cauliflower evenly in one layer.

Bake on the top oven rack for 10-15 minutes, until heated through and the top starts to brown.

While the Shepard's Pie is baking, make your brown butter by heating the butter and thyme in small saucepan on low-medium heat for about 8-10 minutes or until the butter has a nutty aroma and has turned light brown.

Drizzle the brown butter on top of the finished Shepard's pie.

Garnish with chopped parsley.