In this version of the Shepherd’s pie, cauliflower is used instead of the potatoes for the mash. You can also use sweet potatoes. This is the perfect comfort food and it’s also perfectly Paleo and healthy. All the ingredients in this recipe are pretty cheap so it also makes for an inexpensive meal.
- 1 large head cauliflower, cut into small florets;
- 7 tbsp cooking fat;
- 1 medium onion, roughly chopped;
- 1 cup carrots, diced;
- 1 lb ground beef;
- 1/2 cup + 3 tbsp beef stock;
- 1 tbsp chopped fresh thyme or 1 tsp dried;
- 1 tbsp chopped fresh rosemary or 1 tsp dried;
- Sea salt and freshly ground black pepper to taste;
- Paprika to garnish;
- Preheat your oven to 400 F.
- Boil the cauliflower in a pot of salted water until just tender.
- Drain and mash with 2 tbsp of the cooking fat and 3 tablespoons of the stock using a potato masher. Use more of less stock to control the consistency of the mash. Season to taste with salt and pepper.
- Heat 3 tablespoons of the cooking fat in a pan over a medium-low heat and sauté the onions until soft, about 5 minutes.
- Add the ground meat and cook for another 5 minutes. Add the diced carrots and cook yet
again for 5 minutes.
- Pour in the stock, season again with salt and pepper and simmer, uncovered, for about 5
- Spread the cooked meat in a 9-inch pan and spread the cauliflower mash on top.
- Add the rest of the cooking fat on top of the mash scattered around and bake in the preheated oven for 30 minutes.
- Remove from oven and garnish with paprika.
This Shepherd’s pie is excellent with homemade ketchup.