Paleo Shepherd’s Pie with Mashed Cauliflower

Ingredients

• 1.5 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. 1

   Steam the cauliflower florets until very tender, about 10-12 minutes.

2. 2

   Drain cauliflower well and blend with 2 tablespoons of ghee, salt, and pepper until smooth and creamy.

3. 3

   In a large skillet over medium-high heat, brown the ground lamb until fully cooked, then drain excess fat.

4. 4

   Add the diced onions and carrots to the skillet, sautéing for 5-7 minutes until the vegetables soften.

5. 5

   Stir in the garlic, tomato paste, rosemary, and thyme, cooking for another 2 minutes until fragrant.

6. 6

   Pour in the bone broth and simmer for 10 minutes until the liquid has reduced and thickened into a light gravy.

7. 7

   Transfer the meat mixture to a 9x9 inch baking dish and spread the mashed cauliflower evenly over the top.

8. 8

   Bake at 400°F (200°C) for 20-25 minutes, or until the cauliflower peaks are golden brown and the edges are bubbling.