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This amazing alternative to the traditional Shepherd’s Pie dish is packed with so much flavor and nutrition and makes wonderful left overs for any meal!
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Ingredients
- 2 T olive oil
- 1 large onion, diced
- 2 c diced carrots
- 1 c frozen peas
- 1/2 lb white or shitake mushrooms, sliced
- 1 lb organic grass fed ground beef
- 2 T almond flour
- ½ t celtic sea salt
- 1 t ground black pepper
- ½ t smoked paprika
- 2 t chopped fresh thyme
- 1 c chicken broth
- 2 large heads cauliflower, trimmed, chopped and steamed until very soft
- 2 T olive oil
Instructions
- Preheat the oven to 350°. Heat olive oil in a very large frying pan. Add onions and sauté for 15 minutes until soft. Add carrots, mushrooms, peas and thyme to pan and sauté for 10 minutes until soft.
- Add ground beef to pan, mix in the almond flour, and sauté until brown, just a few minutes. Season with salt, pepper and smoked paprika. Add chicken broth and cook down broth until 60% evaporated, or about 8 minutes.
- Place cauliflower in food processor and puree with olive oil until smooth
- Pour ground beef mixture into a 9 x 13 inch baking dish. Pour mashed cauliflower over beef mixture.
- Bake at 350° for 30 minutes, let sit for 2 minutes and serve.
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