Shepherd’s pie, also known as cottage pie, is typically made with a crust of mashed potatoes and sprinkling of cheese. The term cottage pie is known to have been in use in 1791,when the potato was being introduced as an edible crop affordable for the poor (“cottage” meaning a modest dwelling for rural workers).
Substituting mashed cauliflower for the potatoes (and eliminating the cheese) changes the flavor a little, but also makes it absolutely AMAZING! I actually prefer this version to the traditional thing! Of course I did steel homemade beef broth from Kapow which made it super yummy.
The Good Stuff:
- 2 – 2/5 lbs grass fed beef
- 2 tablespoons coconut oil
- 1 medium onion (diced)
- 2 garlic cloves (chopped)
- 3-4 large carrots (peeled and quartered – you want them diced into small pieces)
- 4-5 celery stalks (diced)
- 2 heads of cauliflower
- 8 tablespoons grass fed organic butter or ghee
- Salt (to taste)
- 1 – 1/5 cups beef broth (preferably homemade)
- 2 teaspoons thyme
The How To:
- Preheat oven to 350 degrees.
- Dice up cauliflower (in a food processor – much easier) then saute until tender.
- Dump all the cauliflower in a food processor and process into a mash. Add butter and 2 tablespoons coconut oil
- Saute meat in a large pan over medium high heat.
- Once meat is almost cooked all the way through, add onion and garlic and saute until tender.
- Once meat is cooked, add beef broth, thyme, carrots, and celery and simmer from 15 – 20 minutes until carrots and celery are tender and broth is cooked down.
- Scoop out meat (draining most of the liquid) and spread out in a casserole dish.
- Layer cauliflower on top of meat, patting down until even, then sprinkle with paprika.
- Bake for 15 minutes then turn oven to broil and broil for 5 minutes.
- Let cool and serve.