Shepherd's Pie - Paleo

By Becky Jo

Ingredients

• 1 1/2 lb ground beef (or meat of your choice)
• 2 Tbsp Olive Oil
• 1/2 large yellow onion, finely chopped
• 3-4 cloves of garlic, finely minced
• 3 medium carrots, finely diced
• 3 stalks of celery, finely diced
• 3/4 cup of frozen peas
• 1 tsp dried oregano
• 1 Tbsp Worcestershire sauce
• 1 small can tomato past
• handful of fresh parsley, finely chopped
• 1 large head cauliflower, chopped into large chunks
• 2 Tbsp butter (optional)
• 1/2 cup of canned coconut milk
• salt and pepper to taste
• 1 egg (for egg wash)

Details

Servings 9
Adapted from cupcakesomg.blogspot.com

Preparation

Step 1

Makes about 9 servings

1. Preheat your oven to 400 degrees F.

2. In a large pan, heat olive oil over medium and saute onion with a pinch of salt until soft and translucent.

3. Add garlic and saute another two minutes, then add carrots and celery. Saute until carrots soften, then add peas.

4. Add beef to veggie mixture and brown on medium high. Season with salt, pepper, Worcestershire, and oregano. Stir to incorporate.

5. Add tomato paste and mix until it slightly melts and absorbs into the meat. Add chopped parsley and stir to combine. Turn heat down to low to make the mashed cauliflower.

8. Put cauliflower back in the pot with the butter, coconut milk, and salt and pepper. Using either a hand masher or an immersion blender, mash until the cauliflower is smooth. You may need to add more milk.

9. Once the cauliflower is prepared, spoon the meat mixture into a square casserole dish (you can use a larger rectangle, but your filling will be thinner). Then, either spoon or, using an icing tip, pipe the mashed cauliflower on top of the meat. Make sure you create lots of peaks and crevasses--these are what will brown in the oven.

10. Lightly beat the egg, then very lightly brush over the mashed cauliflower.