Paleo Shepherd's Pie, Minus the Shepherd Part

Kyle and I started watching Boss a few nights ago OnDemand. Right now, we're on episode 5 and I'm sorry, but this show is fighting hard to be qualified as pornography. HARD. Who's seen it??? I mean, am I right, or am I right? I bring this up to make the point that Kyle has just started another episode as I attempt to slap up another delicious paleo recipe for you, so I'm gonna make this one quick.

This is your basic sherpherd's pie recipe, only topped with mashed cauliflower instead of potatoes. There's absolutely no difference in taste. There's only one word that comes to mind to describe this dish: incroyable! Zut alors! Literally, there just isn't a word in the English language that adequately describes it, so there you go.

If you brush a little egg wash on top of the mashed cauliflower and then broil it, it creates this rustic, golden topping. Besides, we all know the best part is always the golden brown stuff.

I served this with a lighter side of marinated cucumbers and tomatoes (balsamic vinegar, olive oil, dill, salt and pepper), because I figured if I eat a cold weather main dish, I might as well eat a summer side dish. I'M CRAZY LIKE THAT, YOU GUYS!!!!!

Technically, there's no lamb--I don't know how that's a technicality, since like, you either did or did not use lamb, but everyone's butchering the English language these days, and if you'll remember above, sometimes I don't even use it--since I used beef but whatever. I think Shepherd's Pie is kind of like risotto: it's more a style of cooking rather than a thing itself. Or something. I dunno, I'm multitasking right now. And quite badly, I might admit.

Here's what I do know: Make this dish. You'll love it.

Especially those little crusty brown bits.

Paleo Shepherd's Pie, Minus the Shepherd Part
Makes about 9 servings

• 1 1/2 lb ground beef (or meat of your choice)
• 2 Tbsp Olive Oil
• 1/2 large yellow onion, finely chopped
• 3-4 cloves of garlic, finely minced
• 3 medium carrots, finely diced
• 3 stalks of celery, finely diced
• 3/4 cup of frozen peas
• 1 tsp dried oregano
• 1 Tbsp Worcestershire sauce
• 1 small can tomato past
• handful of fresh parsley, finely chopped

• 1 large head cauliflower, chopped into large chunks
• 2 Tbsp butter (optional)
• 1/2 cup of canned coconut milk
• salt and pepper to taste
• 1 egg (for egg wash)

1. Preheat your oven to 400 degrees F.

2. In a large pan, heat olive oil over medium and saute onion with a pinch of salt until soft and translucent. 

3. Add garlic and saute another two minutes, then add carrots and celery. Saute until carrots soften, then add peas.

4. Add beef to veggie mixture and brown on medium high. Season with salt, pepper, Worcestershire, and oregano. Stir to incorporate.

5. Add tomato paste and mix until it slightly melts and absorbs into the meat. Add chopped parsley and stir to combine. Turn heat down to low to make the mashed cauliflower.

6. In a large pot, steam cauliflower until tender. About 10 minutes. 

7. Drain cauliflower.

8. Put cauliflower back in the pot with the butter, coconut milk, and salt and pepper. Using either a hand masher or an immersion blender, mash until the cauliflower is smooth. You may need to add more milk.

9. Once the cauliflower is prepared, spoon the meat mixture into a square casserole dish (you can use a larger rectangle, but your filling will be thinner). Then, either spoon or, using an icing tip, pipe the mashed cauliflower on top of the meat. Make sure you create lots of peaks and crevasses--these are what will brown in the oven. 

10. Lightly beat the egg, then very lightly brush over the mashed cauliflower.

11. Bake the pie for about 10-15 minutes. Then turn on your broiler and broil another 2-3 minutes, or until topping is lightly golden and brown. Serve warm.