Paleo Shepherd’s Pie
Serves: 4
Author: Mary Mammoliti / Kitchen Confession
INGREDIENTS
For the Cauliflower Mash
1 large cauliflower, chopped into small florets
4 cups vegetable broth
2 tablespoons extra virgin olive oil
1 teaspoon crushed garlic
1/4 cup feta cheese
1 - 2 tablespoons almond milk
Salt and fresh ground pepper to taste
Fresh parsley, to garnish
For the meaty filling
1 tbsp Olive oil
1 medium onion, diced
3 carrots, diced
2 celery stalks, diced
1 teaspoon garlic
1 lb. lean ground beef
2 tbsp tomato paste
1 cup beef broth
1 tbsp Italian seasoning
Salt and freshly ground black pepper, to taste
INSTRUCTIONS
Bring a medium pot of the vegetable broth and cauliflower florets to boil. Once boiling, cook the cauliflower for 8-12 minutes, until fork tender. Remove from heat and drain the cauliflower.
Place olive oil and garlic into the pot and sauté on medium low heat until fragrant.
Remove from heat, add cauliflower along with all other ingredients into the pot (except the tapioca flour,use at the end). Using an emulsion blender, pulse until smooth and creamy. Set aside.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion, celery, and carrots and sauté for 5 minutes. Add garlic and cook 1 minute. Add in the ground beef and cook until browned.
Stir the tomato paste, beef broth, and Italian seasoning 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.
