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| Photo credit: onegreenplanet.org |
SHEPHERD'S PIE
Paleo / Whole 30 compliant
1 head cauliflower
Sea salt & freshly ground pepper
2 Tablespoons coconut oil
1 1/2 lb. grass-fed ground beef
1 large onion, finely chopped
2 cloves garlic, minced
6 ounces cremini or baby bella mushrooms, washed, dried & sliced
8 ounces uncured bacon (Whole 30: Naked Bacon)
2 Tablespoon coconut aminos
2 Tbs. RedBoat fish sauce (optional)
1 teaspoon sea salt
1/2 teaspoon coarsely ground black pepper
1 Tablespoon dried thyme
1 cup organic beef broth
1 Tablespoons arrowroot
8 to 10 ounces baby spinach or arugula leaves
Chives for garnish
* Trim, chop and steam cauliflower until very soft.
* Drain cooked cauliflower in a colander.
* Place cauliflower in a food processor and pulse until smooth; set aside.
* Heat a large skillet over medium heat. Brown the ground beef then remove and set aside.
* In the same skillet, sauté the onion in coconut oil until translucent. A
* Add the mushrooms and continue to sauté.
* Add the garlic and cook 30 seconds longer until fragrant; remove from heat.
* Stir in the coconut aminos sauce, seasonings, and beef broth. Cook gently for 5 minutes.
* Combine the arrowroot with just enough water to dissolve; add it to the broth & vegetables.
* Add the cooked beef to the broth mixture.
* Remove from the heat; taste to adjust seasonings.
* Lightly grease a 2-quart casserole dish with coconut oil.
* Pour meat & vegetable mixture into the baking dish then spread a layer of spinach leaves over the top.
* Spread the mashed cauliflower evenly over the top.
* Bake for 30 to 35 minutes, or until the topping begins to turn golden and slightly crusty.
* Remove from the oven, garnish with chopped chives and allow to cool 5 to 10 minutes, then serve.
Recipe: w.lynne
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