Paleo Shepherds Pie
500g Organic Lamb mince
Whole head of cauliflower broken into florets
1 onion, diced
2 garlic cloves, minced
125ml beef stock
1.5 tbs Ghee or butter
1 Zucchini, diced
½ Capsicum, diced
130g Button Mushrooms, cut into quarters
1 Tomato paste
Chilli flakes to taste (optional)
45ml or 3 tablespoons Worcestershire sauce
Olive oil to cook with
Salt and Pepper to taste
Method
- Preheat oven to 200 deg C
- In saucepan, add cauliflower and cover with water
- Bring to the boil, then cook for 8 – 10minutes (until florets are tender)
- Drain well, add butter or ghee and mash with a potato masher until smooth
- Season with salt and pepper
- In a skillet, melt olive oil over medium heat
- Add the onion and garlic and cook 2-4 minutes, stirring often
- Add the Lamb mince and cook until brown, about 5 minutes
- Add the mushrooms, zucchini and capsicum and continue cooking until soft
- Pour in the beef stock, Worcestershire sauce, chilli flakes, tomato paste and salt and pepper to taste. Cook for another 5 minutes
- Take off heat and add the cauliflower to the top. I used the tip of spoon to make indents on the top for visual appearance only.
Note: if you don’t have a skillet, transfer base mix to a casserole dish, then add the cauliflower to the top
- Place skillet in oven and bake for 15-20 minutes until the top is browned.
Enjoy with a green salad on the side