When I studied abroad in Oxford, England, one summer in college, I never managed to sample a true Shepherd’s Pie, despite eating other lamb dishes. So I have nothing to compare to this version of paleo Shepherd’s Pie. But trust me when I say that the aroma emitted while it’s baking in the oven will make your brain question whether it could possibly be paleo.
- head of cauliflower
- 3 carrots
- 3 celery hearts
- 5 oz. mushrooms
- 1 large onion
- 2 tbsp olive oil
- 2 lbs lean ground beef
- 6 oz. tomato paste
- 1 to 2 tbsp coconut milk
- 1 tsp oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2, 1/4 tsp garlic powder
- 1/2, 1/4 tsp onion powder
1. Trim cauliflower and place in large pot of water. Boil for roughly 20 minutes, or until florets are tender.
2. Meanwhile, dice carrots, celery, mushrooms and onions, and place in sauté pan along with olive oil.
3. Sauté for 10 to 12 minutes, then add in beef and brown.
4. Once beef is cooked, turn off burner and stir in tomato paste, oregano, salt, pepper, 1/2 tsp garlic powder and 1/2 tsp onion powder, and spread mixture into 13×9 casserole dish.
5. Drain cauliflower and transfer to medium mixing bowl, and preheat oven to 400 degrees.
6. Sprinkle with salt and pepper, and add 1/4 tsp onion powder, 1/4 tsp garlic powder and 1 to 2 tbsp of coconut milk, depending on desired consistency. Then blend with hand mixer until relatively smooth.
7. Spread cauliflower mash over meat mixture in casserole dish.
8. Bake at 400 degrees for 30 minutes.
And enjoy! I should have made homemade gravy, but I thought about it too late.