Paleo Sherpherd's Pie
2016-02-16 08:30:44
Serves 4
Ingredients
- For the top layer
- 1 large head cauliflower, cut into florets
- 2 tbsp ghee, melted
- 1 tsp spicy Paleo mustard
- Salt and freshly ground black pepper, to taste
- Fresh parsley, to garnish
- For the bottom layer
- 1 tbsp coconut oil
- 1/2 large onion, diced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 lb. lean ground beef
- 2 tbsp tomato paste
- 1 cup chicken broth
- 1 tsp dry mustard
- 1/4 tsp cinnamon
- 1/8 tsp ground clove
- Salt and freshly ground black pepper, to taste
Instructions
- Instructions
- Place a couple inches of water in a large pot. Once the water is boiling, place steamer insert and then cauliflower florets into the pot and cover. Steam for 12-14 minutes, until tender. Drain and return cauliflower to the pot.
- Add the ghee, mustard, salt, and pepper to the cauliflower. Using an immersion blender or food processor, combine the ingredients until smooth. Set aside.
- Meanwhile, heat the coconut oil in a large skillet over medium heat. Add the onion, celery, and carrots and sauté for 5 minutes. Add in the ground beef and cook until browned.
- Stir the tomato paste, chicken broth, and remaining spices into the meat mixture. Season to taste with salt and pepper. Simmer until most of the liquid has evaporated, about 8 minutes, stirring occasionally.
- Distribute the meat mixture evenly among four ramekins and spread the pureed cauliflower on top. Use a fork to create texture in the cauliflower and drizzle with olive oil. Place under the broiler for 5-7 minutes until the top turns golden. Sprinkle with fresh parsley and serve.
CHHC LLC | Nancy Tilelli https://www.cherryhillhealthcoach.com/
