Paleo Shepherd'S Pie

• 1 tablespoon coconut oil, or more to taste
• 3 large carrots, peeled and diced
• 1 onion, diced
• salt and ground black pepper to taste
• 1 (10 ounce) package frozen peas, or more to taste
• 4 cloves garlic, diced
• 1 1/2 teaspoons curry powder
• 1 1/2 teaspoons garlic powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• 1 teaspoon oregano
• 1/2 teaspoon ground cumin
• 2 pounds ground beef
• 2 tablespoons tomato paste
• 1 head cauliflower, cut into florets
• 3 tablespoons butter
• 3 tablespoons cream cheese
• 1 egg, beaten until frothy

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)