SHEPHERDS PIE

Well it's been a little while since I've posted a recipe because I've been in transition mode. I've just moved back to California after living in Australia for 2 years and it's a very confusing time for me. I've been back for a week and a half now and I have no idea what the heck I'm going to do. And all I want to do it work out and eat, but no ones going to pay me to do that. I suppose until I figure it out that is what I'll do though. Well at least until I run out of money.

Paleo Shepherd's Pie Adapted From: Food Network

Prep 30 min

Cooking 45 min

Serves 6

INGREDIENTS

Mashed Fauxtatoes:

  • 1 head of cauliflower, chopped and steamed until very soft
  • 1/4 cup almond milk
  • 2 tbsp olive oil
  • Salt and pepper

Meat filling:

  • 2 tbsp olive oil
  • 2 carrots, peeled and diced small
  • 1 head of broccoli, chopped
  • 2 sticks of celery, chopped
  • 2 cloves garlic, minced
  • 1 & 1/2 pounds ground lamb
  • 2 tsp tomato paste
  • 1 cup chicken broth
  • 1 tsp Worcestershire sauce
  • 1 tsp rosemary
  • 1/2 tsp thyme
  • Salt and pepper

INSTRUCTIONS

  1. Preheat oven to 400F
  2. In a large pan sauté the carrots, broccoli and celery in the olive oil and garlic for about 3-4 minutes
  3. Add the ground meat, salt and pepper and cook until browned
  4. Next add the tomato paste, chicken broth, Worcestershire sauce, rosemary and thyme, stir to combine and bring to boil
  5. Then reduce the heat to low, cover and let simmer for 10 minutes
  6. While that cooks, add the steamed cauliflower, almond milk, olive oil and salt and pepper to your food processor and blend until smooth
  7. Pour the meat mixture into a glass baking dish (about 11x7) and top with the mashed fauxtatoes
  8. Bake for 25 minutes