Shepherd’s Pie

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Eat Well is in full force and here is a recipe from Sunday nights potluck.

Funny story is that I forgot to take a picture of the first batch that I brought to the potluck, so this lovely piece of deliciousness pictured is from round two. And let me tell you it was as good as the first, for those of you that were at the potluck a few days ago.

The original recipe is from my favorite paleo cookbook, Well Fed. I have cooked this many times, but have made my own additions to this recipe.

The author, Melissa Joulwan has another book out that I do not own yet, Well Fed 2, and I’m sure it has equally tasty recipes in it.

Here are the instructions on cooking this dish for those of you that are interested:

Ingredients

1 batch cauliflower rice- (riced in a food processor)
1.5 TBSP- coconut oil
1 medium onion- diced (about 1 cup)
2 carrots- peeled and finely diced (about 1 cup)
2 cloves garlic, minced (about 2 tsp)
2 lb. ground lamb (I used ground beef instead)
salt and pepper to taste
1 TBSP tomato paste
1 cup beef or chicken broth
1 tsp coconut aminos
1 tsp dried rosemary
.5 tsp dried thyme leaves
3 egg whites
paprika

Instructions:

Preheat oven to 400 degrees.

Over medium heat, add the coconut oil for 3 minutes. Once it is heated add the onion and carrot and reduce heat to medium-low and cover; allow the veggies to get soft but not brown, about 5 minutes.

Add garlic to the pan until fragrant, about 1 minute.

With your hands crumble in the ground lamb/beef and break up big chunks with a wooden spoon.

Sauté until the meat is browned, 5-10 minutes. Taste and season with pepper.

Add tomato paste, broth, coconut aminos, rosemary and thyme to the pan.

Stir to combine and bring to a boil. Then let mixture simmer uncovered for another 10 minutes.

Set the pan aside and let cool for 10-15 minutes.

Scramble the egg whites until frothy and blend into the meat mixture.

Add 1 TBSP of coconut oil to another small pot and heat on medium. Once oil is heated add the riced cauliflower along with 1/8 cup water.

Cook, stirring occasionally for 5 minutes then take off heat.

Now it’s time to combine everything. In a 12×6 baking dish, first put in the meat mixture and smooth it out evenly. Next, add the cauliflower rice to the top and also spread out evenly. Lightly sprinkle the top with paprika.

Place on the middle rack of the oven and bake for 25-30 minutes, until the top begins to brown.

Remove and allow to cool for 5-10 minutes before eating.