Yum!! I used to love the Shepherd's Pie my mom made when I was little. And believe it or not, as a little girl I really thought it had something to do with the shepherd's at the birth of Jesus. Don't ask me why or how I thought that made sense, but I did. :-)
Anyways, now that eating white potatoes isn't a part of my regular diet, I wanted to try out a Paleo, Whole30 version of Shepherd's Pie. The biggest change from the traditional recipe is substituting cauliflower for the potatoes. Before you think, "weird," try it out. It is delicious! The recipe is below:
Paleo/Whole30 Shepherd's Pie
You will need:
1 head of cauliflower
3 tbsp butter or ghee
1 tbsp coconut milk
1 lb beef
3 large carrots, sliced or chopped
1 onion, chopped
3 stalks of celery, sliced
3 garlic cloves
salt and pepper
Preheat the oven to 400 degrees. Steam the cauliflower in chunks. Saute the carrots, onion, and celery with 2 tbsp of the butter or ghee. When veggies are mostly cooked, add in the ground beef, salt, pepper and garlic.
Add cauliflower to a food processor and blend with 1 tbsp butter or ghee, coconut milk and salt until it is about the consistency of rice or even smaller.
Next, pour beef and veggie mixture in the bottom of a baking dish. Add the cauliflower over the top and back for 15 minutes. Yum!