Shepherd's Pie (Paleo-Primal)

Our friends, made this dish they found on Mark's Daily Apple. Hubby had a few bites and said that I had to make it. He describe it "It takes just like a real Shepherd's Pie"

 

I went to the store and got the supplies and made it that night. I made a few changes to the original recipe. It was delicious and loved it!!! My cauliflower did not come out as wiped as the original recipe pictures showed but maybe next time.

Might I add that 3 year old enjoyed everything.. he gobbled it up!

Sage might have been a good spice in this.

The Ingredients:

2 head cauliflower
2 - 4 TBSP coconut oil
1 - 3 TBSP Almond milk
pepper

3 TBSP Olive Oil
1 medium onion, chopped
1 cup frozen peas, thawed (you can do a pea/carrot mixture)
1 cup carrots, diced
1 1/2 lb ground venison (bison or ground beef)
1 TBSP coconut flour or almond flour
3/4 cup beef broth
1 TBSP chopped fresh thyme
1 TBSP chopped fresh rosemary
2 TBSP Coconut Oil
Basil
Garlic Powder
pepper

The Directions:
Preheat oven to 400 degrees.

Break cauliflower into chunky pieces and steam until just tender. Put in the food processor with 2 TBSP Coconut oil and process until smooth. Add pepper to taste. Add Almond Milk (optional)

Heat oil in a skillet over medium-low heat. Add onion and saute several minutes until soft. Add venison and cook for about 5 minutes, stirring to beat up the meat so it browns evenly. Add peas, carrots and green beans and cook another 5 minutes.

Stir in the coconut flour. Add broth and herbs and reduce the heat to low and simmer, stirring occasionally, for about 5 minutes. Add pepper to taste. Remove from skillet and put into a 9x13 pan. Spread the cauliflower over the top. Scatter 2 TBSP of coconut oil on top of the cauliflower. Bake 30-35 minutes.

ENJOY!!!!

Part of Heart and Soul Hop, Dr. Laura's Tasty Tuesday, Tasty Tuesday