Paleo Pot Pie before; my British caveman has a soft spot for the dish, and even he approved of her version. I love the inclusion of bacon and how quickly it comes together.
Tonight I experimented with making the cauliflower topping a little more reminiscent of traditional fluffy mashed potato topping. My immersion blender really helped to create a light texture, and the garlic and salt added a little oomph.
Shepherd's Pie with Garlic Mashed "Potato" Topping
2 tbs. olive oil
1 large onion, diced
1 lb. turkey or pork bacon, cut into 2 inch slices
2 cups diced carrots
2 cups diced celery
1 lb. ground meat of choice
½ tsp. salt
1 tsp. black pepper
½ tsp. smoked paprika
1 cup low-sodium, organic chicken broth
Heat oil in a large skillet over medium heat. Add onion and cook for
10-15 minutes, until soft. Add chopped bacon and cook until just getting
crisp. Add carrots and celery, allowing to cook in bacon fat for 10
Add ground meat to skillet and break up with a wooden spoon. Cook
until meat is just no longer pink. Season with salt, pepper and paprika.
Add chicken broth and allow mixture to cook until the broth has reduced by 60%. Pour meat mixture into a greased 9×13 dish.
one large head of cauliflower, cut into florets
splash of coconut or almond milk, as needed
2 tbs. butter
1/2 tsp. garlic powder
salt, pepper & fresh ground nutmeg, to taste
Preheat oven to 375.
Boil cauliflower in a large pot until tender; drain and return to pot. Add butter and a splash of milk, then puree mixture with a stick blender. If you don't have a stick, remove mixture to a blender or food processor and run until smooth.
Season to taste with garlic, salt, pepper and nutmeg.
Spread cauliflower mixture over meat in baking dish. Bake at 375 for 30 minutes.