W30: Shepherd's Pie

By Dski

Ingredients

• 1 head of cauliflower, cut into small pieces
• 2 tbsp butter
• 3 cloves crushed garlic
• 1.5 lbs ground lamb
• 3 carrots diced
• 1 onion diced
• 3/4 cup beef broth
• 2 tsp coconut aminos
• 2 tbsp tomato paste
• 1/2 cup frozen peas
• 1 egg white
• 1/4 cup almond flour
• salt and pepper
• paprika

Preparation

Step 1

Fill a pot large enough to hold all the cauliflower with 1 inch of water
Add cauliflower
Add a crushed garlic clove or 2 if you wish
Bring to boil, cover, and cook 20 minutes
Drain off water and return cauliflower to pot
Add 2 tbsp butter or ghee
Puree with hand blender or food processor
Salt and pepper to taste

Make the Filling:

brown your lamb in a skillet. If it’s very fatty you’ll want to drain most of the fat after it’s browned. Leave a little for your veggies
Add onion and carrots and cook until soft, about 5 minutes
Add a couple crushed garlic cloves and cook another minute
Add 2 tbsp tomato paste, broth, coconut aminos, and cook 10 minutes, reducing liquid to almost all gone
Turn off heat and let cool 10 minutes
mix in peas, egg white and almond flour, mix well and season with salt and pepper to taste

Put It All Together:

Spread the meat mixture on the bottom of a rectangular glass dish
gently spread cauliflower ontop, smoothing carefully with a spatula (too rough and you’ll just mix it into the meat)
scrape top with a fork and sprinkle paprika on top
bake 30 minutes at 400
Turn on broiler on high and cook another 5-10 minutes watching carefully! You want to dry the top a brown it a bit but it may start burning quickly so watch it.
Let rest 20 minutes, slice and serve!