Name: Cauliflower Shepherd's Pie
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6
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

Description

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!

Scale

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.