Paleo Shepherd's Pie

 

This recipe serves 4-6, it is another "comfort"

but low carb food; enjoy!

What you'll need:

4T evoo, divided

1 head cauliflower, stem removed and

chopped into small pieces

2c water

1/4c white onion, diced

1c carrot, diced

2 garlic cloves, minced

1 red bell pepper, seeds and membrane

removed and diced

2c asparagus, cut into 1" pieces

1lb ground beef

1/2tsp ground cumin

1/2tsp coriander

1/2tsp salt

1/4tsp pepper

1/4tsp red pepper flakes

Create:

Make the cauliflower mash: Add 1 1/2T evoo to a large pot

over medium heat. When hot add the cauliflower pieces

and cook for 4-5 minutes or until it begins to turn golden.

Add the water, reduce heat slightly and cover.

Cook for 7-9 minutes or until soft. Drain the

cauliflower and reserve the cooking water.

Add the cauliflower to a food processor. Add 2T of

the cooking water and pulse until smooth. Add another

2T of the water as needed, and blend to the consistency

you like, then set aside.

To make the filling: Preheat the oven to 400 degrees,

add 1 1/2T evoo to a large skillet over medium heat.

When hot add the onion and carrot. Cook until soft.

Add garlic, bell pepper and asparagus to the skillet

with veggies. Add about 1/4c of the remaining cauliflower

water to the skillet with the veggies and cook until

they begin to soften.

Meanwhile add 1T of evoo to a second skillet over medium heat.

When hot, add the ground beef and cook until browned.

When the ground beef is cooked, use a slotted spoon to

transfer it to the skillet with the veggies. Add the cumin,

coriander, salt, black and red pepper to the mixture.

Stir to combine.

To assemble: Transfer the mixture to a cast iron skillet

(or a lightly oiled baking dish). Transfer the mashed

cauliflower over the top of the mixture and spread it out evenly. 

Bake for about 20 minutes and serve immediately.