Tuesday, September 23, 2014

Paleo Shepherd's Pie with Garlic Mashed "Potato" Topping


This is hands down the caveman's favorite meal. So much so that I don't ever ask him what he's in the mood for anymore, as he'll always answer shepherd's pie. Literally every day, even when it's 90 degrees and humid.

I love this one too, but I'm much more in the mood to make it when the weather starts to get a bit chilly. Sure, it wound up being glorious and 70 here today... but it was nippy in the morning so I feel justified!

I have presented my shepherd's pie in many different ways. Tonight I just went basic and baked it up in a large dish. It's fun to bake it in muffin tins, however, especially when the kids are eating with us. The topping crisps up a bit more when it's on top of individual portions.

You can also sprinkle on a little raw cheddar cheese if you do dairy, and use ground turkey instead of beef.

Paleo Shepherd's Pie with Garlic Mashed "Potato" Topping

2 tbs. olive oil
1 large diced onion
1 lb. nitrite-free bacon, chopped
2 cups diced carrot
2 cups diced celery
1 lb. ground beef or turkey
1 cup organic chicken broth
1 tbs. coconut aminos
1 tsp. Worcestershire sauce
1/2 tsp. smoked paprika
salt & pepper, to taste

garlic mashed "potato" topping:
1 large head cauliflower, cut into florets
2 tbs. butter or ghee
splash of coconut milk
salt, pepper, garlic powder & ground nutmeg, to taste

Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent. Add chopped bacon and cook until almost crisp. Add carrot and celery and cook for about 10 minutes more, or until vegetables are soft.

Add ground meat and stir, using a wooden spoon to break up. Cook until meat is no longer pink. Add broth, coconut aminos, Worcestershire sauce and seasoning. Cook over medium-low heat until broth has been absorbed but mixture is still wet. Spread out in a greased baking dish.

Preheat oven to 375 and make "potatoes."

Boil cauliflower in a large pot; drain and return to pot. Add 2 tbs. butter or ghee and a splash of milk. Use a stick blender to puree until smooth (if you don't have a stick blender, remove to a separate blender then return to pot once blended).

Season mixture to taste with salt, pepper, garlic and nutmeg. Spread cauliflower over meat in baking dish.

Bake for 30 minutes at 375.

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