Shepard's Pie with Cauliflower Topping
Prep time – 30min
Cook time – 30min
Serves – 4-6 people
1 head of cauliflower, chopped into florets
4 tablespoons coconut oil
1 small onion, diced
2 celery ribs, diced
2 carrots, diced
2 cloves garlic, minced
1 pound ground beef
¼ cup beef broth
1 tablespoon tomato paste
2 tablespoons chopped parsley
½ cup grated cheese
Preheat the oven to 400 degrees. Grease a casserole dish and set aside.
Steam the cauliflower until tender.
Heat 2 tablespoons coconut oil, add the onion, celery, carrots and garlic and cook for about 5 minutes until it starts to soften.
Add the ground meat to the pan and cook until browned. Add the broth as necessary to keep the mixture wet. Add the tomato paste, parsley and season with salt and pepper. Let simmer whilst you prepare the cauliflower topping.
Drain the cooked cauliflower. Mash until smooth. Add 2 tablespoons of coconut oil and season with salt and pepper.
Spread the meat mixture on the bottom of the dish. Top with the cauliflower mixture and smooth over with a spoon. Cover with the grated cheese.
Bake for 30min, or until the top is brown and bubbly.