Pete Evans Paleo Sheperds Pie

• 80 g coconut oil
• 2 celery ribs, finely diced
• 2 carrots, finely diced
• 1 onion, finely diced
• 4 garlic cloves, finely chopped
• 3/4 teaspoon ground cumin
• 600 g coarsely minced grass-fed beef
• 2 1/2 tablespoons tomato paste
• 1 teaspoon coarsely chopped thyme
• 375 ml beef stock
• 80 ml dry red wine
• 800 g cauliflower, broken into florets, stalk coarsely chopped
• 1/3 cup loosely packed flat leaf parsley, coarsely chopped

1. Preheat oven to 180°C Heat 2 tbsp fat in a large frying pan or saucepan over medium-high heat. Add celery, carrots, onion, garlic and cumin and stir occasionally until vegetables soften and begin to brown (5 minutes). Add beef, increase heat to high and stir occasionally until browned (8-12 minutes). Add tomato paste and thyme and cook until paste darkens (1 minute), then add stock and wine, reduce heat to medium-high and simmer, stirring occasionally, for about 10 minutes until slightly thickened.
2. Meanwhile, cook cauliflower in a saucepan of boiling water until tender (8-10 minutes). Drain in a colander, then process in a food processor until smooth, add remaining fat, blend to combine and season to taste.
3. Spread meat mixture in a shallow ovenproof dish. Top with the cauliflower puree and smooth top. Bake until top is light golden and bubbling (30-40 minutes). Sprinkle with parsley and serve hot with a homemade relish and salad.

coconut oil, celery, carrots, onion, garlic, ground cumin, grassfed beef, tomato paste, thyme, beef stock, red wine, cauliflower, flat leaf parsley

Taken from www.food.com/recipe/pete-evans-paleo-sheperds-pie-521476 (may not work)