Shepherd’s pie
• Serves 4
In this version of the Shepherd’s pie, cauliflower is used instead of the potatoes for the mash. You can also
use sweet potatoes. This is the perfect comfort food and it’s also perfectly Paleo and healthy. All the ingredients
in this recipe are pretty cheap so it also makes for an inexpensive meal.
INGREDIENTS
• 1 large head cauliflower, cut into small
florets;
• 7 tbsp cooking fat;
• 1 medium onion, roughly chopped;
• 1 cup carrots, diced;
• 1 lb ground beef;
• 1/2 cup + 3 tbsp beef stock;
• 1 tbsp chopped fresh thyme or 1 tsp
dried;
• 1 tbsp chopped fresh rosemary or 1 tsp
dried;
• Sea salt and freshly ground black pepper
to taste;
• Paprika to garnish;
PREPARATION
1 Preheat your oven to 400 F.
2 Boil the cauliflower in a pot of salted water until
just tender.
3 Drain and mash with 2 tbsp of the cooking fat
and 3 tablespoons of the stock using a potato
masher. Use more of less stock to control the
consistency of the mash. Season to taste with
salt and pepper.
4 Heat 3 tablespoons of the cooking fat in a pan
over a medium-low heat and sauté the onions
until soft, about 5 minutes.
5 Add the ground meat and cook for another 5
minutes. Add the diced carrots and cook yet
again for 5 minutes.
6 Pour in the stock, season again with salt and
pepper and simmer, uncovered, for about 5
minutes.
7 Spread the cooked meat in a 9-inch pan and
spread the cauliflower mash on top.
8 Add the rest of the cooking fat on top of the
mash scattered around and bake in the preheated
oven for 30 minutes.
9 Remove from oven and garnish with paprika.
This Shepherd’s pie is excellent with homemade
ketchup.
Ingredients: