Paleo Shepherd’s Pie with Mashed Cauliflower
A comforting layer of ground lamb and vegetables topped with creamy mashed cauliflower.
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Ingredients
- 1 1/2 pounds Ground lamb
- 1 unit Large head of cauliflower, cut into florets
- 2 medium Carrots, diced
- 1 medium Yellow onion, diced
- 3 units Garlic cloves, minced
- 2 tablespoons Tomato paste
- 1 cup Beef or lamb bone broth
- 3 tablespoons Ghee or grass-fed butter
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Fresh thyme, chopped
- 1 to taste Sea salt and black pepper
Instructions
- 1
Steam the cauliflower florets until very tender, about 10-12 minutes.
- 2
Drain cauliflower well and blend with 2 tablespoons of ghee, salt, and pepper until smooth and creamy.
- 3
In a large skillet over medium-high heat, brown the ground lamb until fully cooked, then drain excess fat.
- 4
Add the diced onions and carrots to the skillet, sautéing for 5-7 minutes until the vegetables soften.
- 5
Stir in the garlic, tomato paste, rosemary, and thyme, cooking for another 2 minutes until fragrant.
- 6
Pour in the bone broth and simmer for 10 minutes until the liquid has reduced and thickened into a light gravy.
- 7
Transfer the meat mixture to a 9x9 inch baking dish and spread the mashed cauliflower evenly over the top.
- 8
Bake at 400°F (200°C) for 20-25 minutes, or until the cauliflower peaks are golden brown and the edges are bubbling.
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