Paleo Shepherd'S Pie

  1. Melt 1 tablespoon coconut oil in a large pot over medium heat. Add carrots and onion; season with salt and pepper. Cook and stir until onion is translucent and carrots begin to soften, about 5 minutes.
  2. Stir peas, garlic, curry powder, garlic powder, turmeric, paprika, oregano, and cumin into the pot; cook until combined, about 2 minutes. Add extra coconut oil as needed. Stir in ground beef; cook until browned, about 5 minutes. Add tomato paste and stir until fully incorporated, about 2 minutes.
  3. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 7 minutes. Drain and pat dry with paper towels.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Combine drained cauliflower, butter, and cream cheese in a large bowl. Mash with an immersion blender until smooth.
  6. Spread beef mixture evenly in a large casserole dish. Cover with mashed cauliflower. Brush beaten egg lightly on top.
  7. Bake in the preheated oven until hot, about 10 minutes. Turn on oven broiler; cook until top is browned in places, about 5 minutes.

coconut oil, carrots, onion, salt, frozen peas, garlic, curry powder, garlic, ground turmeric, ground paprika, oregano, ground cumin, ground beef, tomato paste, cauliflower, butter, cream cheese, egg

Taken from www.allrecipes.com/recipe/255202/paleo-shepherds-pie/ (may not work)

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