Potato-free Shepherd’s Pie

Kaitlyn

Potato-free Shepherd's Pie

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Ingredients

• 1 pound ground beef (Grass fed is ideal.)
• 1 clove fresh garlic
• 1/2 teaspoon cumin powder
• 1 teaspoon sea salt
• 1/2 teaspoon pepper
• 1 teaspoon dried herbal mixture oregano, basil, chili pepper
• 1 tablespoon cilantro dried or fresh
• 5-10 spring onions finely chopped
• 1 tablespoon lemon juice
• 1 medium cauliflower cut into florets
• 2 tablespoons butter or ghee
• 3/4 cup cheddar cheese (optional.)

Instructions

1. Preheat oven to 325 degrees and grease baking dish with olive oil.
2. In a stove top pan saute garlic until lightly browned and add ground beef. Continue to saute the beef.
3. Add cumin, salt and dried herbs. Continue to cook the mixture over low heat for approximately 15 minutes.
4. Mix in the spring onions (I add some more vegetables like carrots, broccoli, bell peppers, etc. but this is optional.) Stir until they soften slightly, and add the lemon juice and fresh cilantro.
5. Place mixture in baking dish.
6. Meanwhile, steam cauliflower until tender. Then puree or blend cauliflower with butter until smooth. A stick blender or food processor works nicely for this.
7. Spread the cauliflower on top of the cooked ground beef (add cheese on top if desired) and bake for 15-20 minutes.