Paleo friendly Shepherd’s Pie – SOOO Delicious!
Shepherd’s pie is comfort food at it’s best. A while ago I discovered using cauliflower to make ‘mashed potatoes’ and I have never been the same since! This recipe combines the best of those ‘mashed potatoes’ with comfort food it would satisfy even the pickiest man, I think I found a recipe online and adapted it a little bit for our tastes. The original version was fairly bland, which is probably more authentic to an English Shepherd’s Pie, but we like more flavor
FYI, I have spent a few years trying to perfect the technique of making the cauliflower mashed potatoes and I am excited to say that I have FINALLY perfected the process! I have tried everything from trying a simple potato masher (which failed at Thanksgiving) to a food processor (which was almost perfect, but terribly inconvenient to clean up after), then my husband bought me an immersion blender when it was on sale one day! After using that neat little gadget the last time I made a batch, I am ready to declare that it’s the best way to make them! If you don’t have one already, they’re actually pretty inexpensive to get (wait for a sale, we got ours for about $15, I think!) (you can also get one on Amazon here Cuisinart CSB-75BC Smart Stick 2-Speed Immersion Hand Blender, Brushed Chrome), easy to clean, and don’t take up too much space. Perfect!
Anyway, onto the recipe! If you make it, let me know what you thought and if you made any modifications of your own! MMMMMMmmmm! I will get a better picture next time I make it!
paleo shepherd’s pie with cauliflower mashed potato topping
Paleo friendly Shepherd’s Pie – Cauliflower topping
Comfort food that's good for you! :)
- 1 head cauliflower, chopped into florets
- 2 tablespoons fat (lard, tallow, ghee, coconut oil, etc) I like using Grass-fed butter
- 1 onion, diced
- 2 celery ribs, diced
- 3 carrots, diced
- frozen peas (about a half bag)
- 2 cloves garlic, minced
- 1 pound ground beef or lamb
- ¼-1/2 cup homemade beef broth or low-sodium organic
- 1 tablespoon ketchup or tomato paste
- Worcestershire sauce (about 4 tablespoons)
- salt and pepper to taste
- 2 tablespoons butter or chosen fat
- ½ cup shredded cheese (don't use for Paleo)
How To Create This Masterpiece
- Preheat the oven to 400 degrees. Grease a 2-3 quart casserole dish and set aside.
- In a large pot, steam cauliflower until tender.
- Heat 2 tablespoons of fat in a large skillet over medium high heat. Add the onion, celery, carrots and garlic and cook until beginning to soften, around 5 minutes.
- Add the ground meat to the pan and cook until browned. Add beef broth as necessary to keep the mixture wet. Add the ketchup or tomato paste (if using), worcestershire sauce, and peas, and season with salt and pepper. Let simmer while you prepare the cauliflower topping.
- To make the topping, drain the cooked cauliflower. Mash or puree with a immersion (stick) blender until smooth. Add 2 tablespoons of fat and season with salt and pepper.
- To assemble, spread the meat mixture on the bottom of the dish. Top with the cauliflower mixture and smooth with a spoon. Cover with shredded cheese, if using.
- Bake for 30 minutes or until the top is brown and bubbly. Serve warm.
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