Paleo Sherpherd's Pie
Serves 4
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  1. For the top layer
  2. 1 large head cauliflower, cut into florets
  3. 2 tbsp ghee, melted
  4. 1 tsp spicy Paleo mustard
  5. Salt and freshly ground black pepper, to taste
  6. Fresh parsley, to garnish
  7. For the bottom layer
  8. 1 tbsp coconut oil
  9. 1/2 large onion, diced
  10. 3 carrots, diced
  11. 2 celery stalks, diced
  12. 1 lb. lean ground beef
  13. 2 tbsp tomato paste
  14. 1 cup chicken broth
  15. 1 tsp dry mustard
  16. 1/4 tsp cinnamon
  17. 1/8 tsp ground clove
  18. Salt and freshly ground black pepper, to taste
  1. Instructions
  2. 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.
  3. Add the ghee, mustard, salt, and pepper to the cauliflower. Using an immersion blender or food processor, combine the ingredients until smooth. Set aside.
  4. 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.
  5. 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.
  6. 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

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