Paleo Shepards Pie

We make this one a lot for work lunches and started putting it in a 11X9 glass pan. Its easy to scoop into tupperware and take as leftovers. It heats up well and we typically make it on a Sunday and have it for a few meals during the week.

 

Got the recipe at (http://cfscceat.blogspot.com/2011/01/paleo-shepherds-pie.html) we added celery.

 

What you need:

1 lb. ground lamb (or ground beef)

1 onion, chopped

2 C carrots, sliced

1 tsp. ground black pepper

1/2 tsp. sea salt

3/4 C beef broth

1 T arrowroot powder

1 T dried thyme

1 T olive oil

Celery

1 head cauliflower, broken in chunks

2 T coconut oil

1/2 black pepper

What you do:

Preheat oven to 400 degrees. On the stove top, steam cauliflower chunks until just tender. Put in a food processor and add coconut oil. Blend until creamy, season with ground pepper and set aside. Heat olive oil in a skillet and saute onions until tender. Add ground lamb and cook until crumbly and brown. Add carrots and celery and cook for another 5 minutes. Mix beef broth and arrowroot powder together. Slowly add the mixture to lamb and carrots. Season with the salt and pepper and simmer for about 5 more minutes. Pour into a 9-inch pie pan. Spread cauliflower over the top and bake for about 30-35 minutes (remove when top starts to brown, and sides are bubbly).

It looked like this...