Shepherd's Pie
This version of shepherd’s pie is made without the traditional starchy potatoes and uses mashed cauliflower instead. It also contains grass fed beef, making it an ultra-healthy alternative to traditional shepherd’s pie. It tastes very close to the original. It also makes for a great presentation.
Ingredients
Mashed Cauliflower
- 1 head cauliflower
- ½ tsp minced garlic
- 2 tbsp organic butter
- ½ tsp salt
- ⅛ tsp freshly ground pepper
- 1 organic egg yolk
Pie Filling
- 1 tbsp coconut oil or grapeseed oil
- 2 lbs grass fed ground beef
- 1 tsp sea salt
- ½ tsp freshly ground pepper
- 1 carrot peeled and chopped
- ½ large onion chopped
- 2 tbsp organic butter
- 1 tsp xanthan gum thickener
- 1 cup organic vegetable broth
- 1 tsp wheat free Tamari soy sauce
- ½ cup frozen peas optional
Instructions
- Steam cauliflower until soft then transfer to a food processor or blender.
- Puree the cauliflower with the garlic, butter, salt, pepper, and egg yolk.
- While the cauliflower is steaming, preheat a large skillet over medium high heat.
- Add oil to pan with beef. Season meat with salt and pepper and brown with carrot and onion until the meat is no longer pink.
- In a separate saucepan cook butter and xanthan gum together combining well. Whisk in broth and tamari. Thicken gravy about 1 minute.
- Add gravy to meat and vegetables and stir in the peas.
- Preheat broiler to high.
- Put meat mixture into a rectangular or round baking dish and spread cauliflower over the meat as evenly as possible being careful not to let meat show through.
- Broil 6 to 8 inches from the heat until potatoes are evenly browned.
Notes
NOTE: For Advanced Plan, leave out carrots and peas
