Cauliflower Shepherd’s Pie
By bfthomas
This amazing alternative to the traditional Shepherd’s Pie dish is packed with so much flavor and nutrition and makes wonderful left overs for any meal!
- 6
- Average
- Average budget
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cups diced carrots
- 1 cup frozen peas
- ½ pound white or shitake mushrooms, sliced
- 1 pound organic grass fed ground beef
- 2 tablespoons almond flour
- ½ teaspoon celtic sea salt
- 1 teaspoon ground black pepper
- ½ teaspoon smoked paprika
- 2 teaspoons chopped fresh thyme
- 1 cup chicken broth
- 2 large heads cauliflower, trimmed, chopped and steamed until soft
- 2 tablespoons olive oil
Preparation
Step 1
Preheat the oven to 350°. Heat olive oil in a very large frying pan. Add onions and sauté for 15 minutes until soft. Add carrots, mushrooms, peas and thyme to pan and sauté for 10 minutes until soft.
Step 2
Add ground beef to pan, mix in the almond flour, and sauté until brown, just a few minutes. Season with salt, pepper and smoked paprika. Add chicken broth and cook down broth until 60% evaporated, or about 8 minutes.
Step 3
Place cauliflower in food processor and puree with olive oil until smooth
Step 4
Pour ground beef mixture into a 9 x 13 inch baking dish. Pour mashed cauliflower over beef mixture.
Step 5
Bake at 350° for 30 minutes, let sit for 2 minutes and serve.