From side dishes to main dishes, we cover it all in Menu Monday! This week is a delicious healthy alternative to a traditional dish. This version is so yummy, you won’t even realize you are missing the mashed potatoes! Enjoy!!!
Paleo Layered Shepherd’s Pie
1 large diced onion
1 lb. bacon, cut into 1-2 inch slices
2 cups diced carrots
2 cups diced celery
1 lb. ground beef or turkey
1/2 tsp. salt
1 tsp. black pepper
1/2 tsp. smoked paprika
1 cup organic chicken broth
Heat oil in a large skillet over medium heat. Add onion and cook for 10-15 minutes, until soft. Add chopped bacon and cook until just getting crisp.
Add carrots and celery, allowing to cook in bacon fat for 10 more minutes. Add ground meat to skillet and break up with a wooden spoon. Cook until meat is just no longer pink. Season with salt, pepper and paprika.
Add chicken broth and allow mixture to cook until the broth has reduced by 60%. Set aside.
one large head of cauliflower, cut into florets
1 tbs. coconut cream
2 tbs. butter or ghee
1/2 tsp. garlic powder
salt, pepper & fresh ground nutmeg, to taste
1/4 cup shredded raw cheddar (optional)
Preheat oven to 375.
Boil cauliflower in a large pot until tender; drain and return to pot. Add butter and coconut cream, then puree mixture with a stick blender. If you don’t have a stick, remove mixture to a blender or food processor and run until smooth. Season to taste with garlic, salt, pepper and nutmeg. Stir in cheese, if using, until melted.
To assemble shepherd’s pie, spread 1/2 of meat mixture over the bottom of a greased 9×13 baking dish. Spread 1/2 of cauliflower over the top, then repeat the layers with the remaining meat and cauliflower.
Bake at 375 for 30 minutes. If using cheese, you can sprinkle a little on top, turn the oven to broil and cook for a couple minutes more to get a crispy top layer.
Click here for the original recipe!