Shepherd's Pie

A paleo twist on an old favorite. With some simple prep, you can make this flavorful dish in a snap and have plenty of leftovers...although I guess that depends on how many people you're serving. I generally am a culinary hoarder for the sole purpose of joyously devouring leftovers, but if you're a social butterfly, this is a crowd-pleasing dish for sure...even if it looks like a pile of slop.

Is it just me, or do the  messiest looking dishes make you salivate? Maybe I'm just subconsciously trying to excuse my less-than-average photography skills, but cut me some slack...shepherd's pie is nearly impossible to make pretty an take pretty pictures of. It's like trying to airbrush Sarah Jessica Parker in hopes of making her look good. Don't get me wrong, I love Sex and the City just as much as the next white chick...and Carrie Bradshaw is like a fashion yoda meets man candy mastermind...but not even photo shop and a truck load of makeup can fix that whole "situation." Better to just focus on her Manolos and trendy tutus.

Ingredients

  • 1 tbsp coconut oil
  • 2 cloves of garlic
  • 2 celery stalks, coarsely chopped
  • 2 medium carrots, coarsely chopped
  • 1/2 yellow onion, diced
  • 1 lb ground beef
  • 1/2 cup chicken stock
  • 2 small to medium heads of cauliflower
  • 3 tbsp grass-fed butter or ghee
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

Method

  1. Preheat oven to 375.
  2. In a large skillet, heat the coconut oil and add garlic, celery, carrots and onion. Saute on medium heat for about 3 minutes.
  3. Add ground beef to the skillet, breaking it up as it cooks. When the beef is browned and nearly cooked through, add the chicken stock and salt and pepper to taste.
  4. Turn the heat down to low/simmer and cover the skillet. Let the mixture cook for another 10-15 minutes or until the broth has reduced by about 50%.
  5. Meanwhile - prepare the cauliflower mash! Cut the cauliflower into florets and steam it in a covered pot (in about an inch of water) for 10 minutes over the stove (or until the cauliflower is soft).
  6. Add the florets to a high speed blender or food processor along with butter/ghee, paprika, garlic powder and salt and pepper to taste. Blend until creamy and mashed potato-like.
  7. When beef mixture is done, pour into into a casserole dish (I used a 9x13). Then, spread the cauliflower mash on top of the beef and stick in the oven for 15 minutes. 
  8. After 15 minutes is up, flip on the broiler for about 3 minutes - just until the top of the cauliflower mash browns a bit.
  9. Admire the beauty in this messy looking dish and serve!

Servings: 4