January 17, 2013
recipe: paleo shepherd's pie
If you're like me, sometimes you get tired of the same old Paleo dinner of Chicken and veggies. Or maybe you're in a rush and need a quick meal that you can eat the leftovers for all week. Or just some comfort food without the 'comfort' part?
Then Paleo Shepherd's Pie is for you!
1 large head of cauliflower
6-7 tsp of cooking fat (I used olive oil)
4-5 large, diced carrots (or 2 cups of diced baby carrots)
1.5 pounds of ground beef
1/2 cup of beef stock
1 tablespoon of thyme
1 cup of white onions, chopped
1 can of peas (make sure the can does not have sugar)
1. Preheat oven to 375˚
2. Boil cauliflower. Drain when cooked (about 10-12 minutes). Use a food processor and puree the cauliflower (or use a potato masher to mash the cauliflower) Then add 2 tablespoons of cooking fat and 3 tablespoons of beef stock. Puree again. Season to taste with salt and pepper.
(It will come out in a fine puree and look a lot like mashed potatoes - that's when you know it is done)
3. Add the rest of your cooking fat to a skillet. Warm the fat and add the ground beef and the onions. Saute until done (about five minutes)
4. Add diced carrots and peas and saute for another five minutes.
5. Add the rest of the thyme, the rest of the beef stock and salt and pepper to taste. Let simmer for about 10 minutes.
6. When the meat is finished, placed in casserole dish. Spread out until flat. Spread cauliflower mash on top. Sprinkle minimally with salt, pepper and extra thyme (if you want)
7. Bake in the oven for about 30 minutes (the top of the cauliflower will be brown when it is done!)
Serve with even more vegetables (my favorite is baked broccoli sprinkled with olive oil!)