Name: Whole30 Shepherd's Pie with Cauliflower Topping
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 1 tablespoon olive oil or coconut oil; 4 small red or yukon gold potatoes, diced; 2 small or one large purple top turnip, diced (you can also use more potatoes in place of the turnips); 2 carrots, diced; 1 leek, white part sliced thin; 1 rib celery, diced; 1 lb mushrooms, diced; 2 cloves garlic, minced; 1 pound ground beef, ground turkey, ground chicken or ground lamb; 1 teaspoon Italian seasoning; 2 tablespoons tomato paste; 1 cup chicken stock; 1 tablespoon Arrowroot flour; Salt and pepper, to taste; FOR THE MASHED CAULIFLOWER TOPPING 1 head cauliflower, quartered; 2 cloves of garlic, peeled; Salt and pepper, to taste

Description

A recipe for Whole30 Shepherd’s Pie with Cauliflower Topping that is hearty, delicious and easy to prep ahead of time.

Ingredients

Scale

FOR THE FILLING

1 tablespoon olive oil or coconut oil
4 small red or yukon gold potatoes, diced
2 small or one large purple top turnip, diced (you can also use more potatoes in place of the turnips)
2 carrots, diced
1 leek, white part sliced thin
1 rib celery, diced
1 lb mushrooms, diced
2 cloves garlic, minced
1 pound ground beef, ground turkey, ground chicken or ground lamb
1 teaspoon Italian seasoning
2 tablespoons tomato paste
1 cup chicken stock
1 tablespoon Arrowroot flour
Salt and pepper, to taste

FOR THE MASHED CAULIFLOWER TOPPING
1 head cauliflower, quartered
2 cloves of garlic, peeled
Salt and pepper, to taste

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Instructions

Preheat oven to 400 degrees. Lightly grease a 2-3 quart casserole dish.
Bring a large pot of salted water to boil for the cauliflower.
Heat oil in a large skillet over medium heat. Add potatoes, turnips, carrots, leeks, celery and mushrooms and saute, stirring frequently, until vegetables begin to soften. Give this about 6-7 minutes. Give it a good dose of salt and pepper.
When vegetables begin to soften, add garlic, meat of choice, and Italian seasoning. Break up meat with a spoon.
While the meat is cooking, place the cauliflower in the pot of salted water along with the two peeled garlic cloves. Boil until tender, about 12-15 minutes. Drain, reserving garlic.
In a small bowl, whisk together Arrowroot flour and broth until smooth.
Once the meat is browned and no longer pink, add tomato paste and stir to combine. Add broth mixture and cook until thickened, about 2 minutes. Season to taste with salt and pepper.
Spread the meat and veggie mixture in prepared baking dish.
Place the drained cauliflower and garlic into the blender or food processor with a generous dash of salt. Note that you’ll want to make sure to vent the cauliflower if you’re using a blender. Start on low and work up to a higher speed, until mixture is creamy. I usually don’t need any additional liquid here but if you do, add a little broth. Season to taste with salt and pepper.
Using a spatula, spread the mashed cauliflower over the meat and vegetable mixture. Bake for 30 minutes, or until starting to brown and bubble.

Notes

Recipe adapted from Fat Loss Foodies.