Cold winter days often call for warm, casserole like dishes....my problem is that casseroles can be boring and blah. This shepherds pie is pure meat and veggies, which makes it absolutely healthy and delicious.
My first round making this I made a double filling batch and some how we managed to eat the ENTIRE thing....kind of shocked, but not really.
4 c chopped cauliflower
2 tbsp coconut cream
1 tsp salt
1 tbsp olive oil
1 yellow onion-diced
3 cloves of garlic-minced
3 celery stalks-diced
2 large carrots-shredded
1 c sweet potatoes-cubbed
1 c mushrooms-diced
1.5 lb ground beef 80/20
2 tbsp fresh rosemary
1 tbsp fresh thyme
1 tsp salt
1 tsp ground pepper
1/2 c chicken/beef broth
1/2 c red wine
Begin by dicing all of the vegetables.
Steam cauliflower and strain, place cauliflower on a sheet pan and allow cauliflower to fully cool.
Heat a large sauce pan with 1 tbsp olive oil, once heated to medium add garlic, onion, celery, and carrots. Sautéed for 15 minutes until translucent.
Add in the mushrooms and sweet potatoes, sautéed for another 10 minutes.
Set vegetables aside and brown the ground beef add in rosemary, thyme, salt, and pepper. Then mix in the vegetables.
Add in the red wine and cook on low until the wine liquid simmers out.
Next, add the chicken or beef broth and turn the heat down to low. Allow to simmer for 10 more minutes. Then take off the heat entirely.
Preheat your oven to 400*
While your oven heats in a blender add cauliflower, cream, and salt. Blend until smooth. This should be a very thick paste, if yours is running and soupy place into a sauce pan on medium heat. Simmer until cauliflower thickens.
Once your cauliflower is ready to use, get a spatula and spread over the top of the shepherds pie filling.
Bake for 30 minutes, the top of the cauliflower will start to golden.