I made this shepherd’s pie with mashed potatoes, but to make it truly paleo you can do a cauliflower mash.Especially if you have a difficult time with nightshades, you’ll want to stick to the mashed cauliflower.
3 Tbls Ghee orNon-Dairy Butter Alternative
2 Tbsp Coconut Oil
1/2 tsp Salt
1/2 Diced Sweet Onion
1-2 Diced Carrot
1-2 Diced Celery Stalk
1.5 Lbs Grass Fed Organic Ground Beef
1 Bag Frozen Mixed Veggies – I like Organic Corn, Peas, Carrots and Beans
Preheat oven to 350.
Peel and dice the potatoes into like sized pieces. Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. In a small saucepan heat butter – or non-dairy alternative over low heat until butter is melted. Using a potato masher or electric beater, slowly blend butter into potatoes until smooth and creamy. Season with salt and perhaps pepper to taste. Set aside.
If doing mashed cauliflower – Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add 2 heads washed and diced cauliflower, cover, and steam until tender, about 10 minutes. Transfer half the cauliflower to a food processor; cover and blend on high. Add in melted butter – butter alternative if desired.
Then, in a large pan melt coconut oil and sauté onions, carrots, and celery with the salt for 5-10 minutes. The longer they can cook, the more flavor they will have but if you’re in a rush, 5 minutes is fine.
Add the meat and sauté until fully cooked. Cook the frozen veggies (I like to sauté in pan, or you can build in water). Stir together for a minute or two until all the ingredients are well mixed. Transfer mixture to a 9 x 13 greased pan. Spread potato or cauliflower on top. Fully covering the mixture. Bake at 350 for 30 minutes. Serve.