Paleo Shepards Pie

Paleo Shepherd’s pie

Ingredients

Topping

1-2 bags (16 ounces) frozen cauliflower florets

1 garlic clove

1 ½ Tbsp coconut oil

½ C Coconut milk

Salt and pepper to taste

1 Tbsp chives

Casserole

1 ½ Tbsp coconut oil

1 medium onion, diced

2 carrots peeled and diced, or mushrooms, squash, veggies!

2 cloves garlic, minced

2 pounds ground lamb or organic ground beef or turkey

Salt and pepper to taste

1 Tbsp tomato paste

1 C beef or chicken broth

1 tsp dried rosemary

½ tsp dried thyme

3 egg whites

Paprika for garnish

Directions

*Preheat oven to 400F

*Cook the cauliflower according to the package directions until it’s very soft, but not waterlogged. In a microwave safe bowl or small saucepan =, heat the garlic, coconut oil, coconut milk, salt, and pepper, about 1 minute

*Meanwhile, puree the cauliflower in the bowl of a food processor, scraping down the sides. Add the coconut milk to the processor, along with 1 Tbsp of chives. Process about 10 seconds. Taste and adjust seasoning. Set aside.

*Heat a large skillet over medium-high heat, about 3 minutes. Add coconut oil and allow it to melt. Add the onion and carrot; reduce heat to medium-low and cover. Allow the vegetables to get soft but not brown, about 5 minutes.

*Add the garlic to the pan and stir until fragrant, about 1 minute. With your hands, crumble the ground lamb into the pan and break up large chunks with a wooden spoon. Sautee until cooked through and brown, about 5-10 minutes. Taste, then season with salt and pepper.

*Add the tomato paste, broth, rosemary, and thyme to pan. Stir to combine, then bring to a boil and simmer until most of the liquid has evaporated, about 10 minutes. Scramble the egg whites until frothy and blend into meat mixture.

*To assemble the shepherd’s pie, spread the meant mixture evenly in a 12x6-inch..i used 9 x13 inch pan... baking dish. With a rubber scraper and a light hand, spread the mashed cauliflower on top of the meat. Gently drag the tines of a fork in a zig-zag pattern across the surface to create a texture-the peaks and valleys with turn a lovely golden brown in the oven. Sprinkle the top lightly with paprika.

*Place the pan on the middle rack of the oven and bake for 25-30 minutes, until the top begins to brown. Remove to a cooling rack for 5-10 minutes before serving.

***serve with big organic spinach salad and yummy! enjoy

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