Paleo Shepherd's Pie

By JenHall

So good - mashed cauliflower isn't my favorite but it was actually really good prepared like this. Couldn't find ground lamb - just used ground beef.

Ingredients

• 1 lb. ground lamb
• 1 onion, chopped
• 2 C carrots, sliced
• 1 tsp. ground black pepper
• 1/2 tsp. sea salt
• 3/4 C beef broth
• 1 T arrowroot powder
• 1 T dried thyme
• 1 T olive oil
• 1 head cauliflower, broken in chunks
• 2 T coconut oil
• 1/2 black pepper

Details

Adapted from bhg.com

Preparation

Step 1

Preheat oven to 400 degrees. On the stove top, steam cauliflower chunks until just tender. Put in a food processor and add coconut oil. Blend until creamy, season with ground pepper and set aside. Heat olive oil in a skillet and saute onions until tender. Add ground lamb and cook until crumbly and brown. Add carrots and cook for another 5 minutes. Mix beef broth and arrowroot powder together. Slowly add the mixture to lamb and carrots. Season with the salt and pepper and simmer for about 5 more minutes. Pour into a 9-inch pie pan. Spread cauliflower over the top and bake for about 30-35 minutes (remove when top starts to brown, and sides are bubbly).
This turned out delicious! This recipe was adapted from a shepherd's pie recipe on Mark's Daily Apple. I changed things up slightly and omitted a few ingredients I didn't have. You could add green beans and peas along with the carrots if you like! I also read where parsnips make a great alternative option for the cauliflower. I might try that next time! Hope you enjoy!