Paleo Shepherd’s Pie

Growing up, I can always remember my mom making Shepherd’s Pie.  There was just something about the creamy mashed potatoes and the slightly burnt cheese that made it so delicious.  Unfortunately, the two things that made the dish so amazing are two of the major no-no’s of the Paleo Diet.  Luckily, thanks to PaleoGrubs, I found an easily adaptable recipe for an awesome rendition of my youthful favorite.

I also want to note that this is the first Paleo recipe that I made and I was extremely hesitant as to the outcome but I was pleasantly surprised!

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
BOTTOM LAYER
  • 1 tbsp coconut oil
  • 1/2 large onion, diced
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 1 lb. ground turkey
  • 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
  1. 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.
  2. Add the ghee, mustard, salt, and pepper to the cauliflower. Using an immersion blender or food processor, combine the ingredients until smooth. Set aside.
  3. 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.
  4. 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.
  5. Distribute the meat mixture in a small casserole dish 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.

Makes approximately 4 servings.

This recipe originated from paleogrubs.com and can be found here.

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