Nothing says cold cozy weather to me more then Shepard's Pie. It is the perfect heart fall dish. A bonus is it makes the best leftovers. It's filling, warm, creamy and so yummy. Now that I don't eat nearly as many potatoes I've started using cauliflower as a healthier lower starch option. Topping the shepherd's pie with a vegetable makes it so much healthier.
I recently started a job where I have to bring lunch and it's really been a wake up call! Before I would always be home around lunch. Left overs are really coming in handy! Sharing a work kitchen with celiac disease and serious food allergies is no easy feat! It's a lot of wiping everything down and careful labeling. I'm curious share below what your favourite go to allergy free, aip or gluten free lunches are. I'm always looking for delicious new ideas.
Cauliflower Mash Shepard's Pie (Paleo, AIP, Low Carb)
2 Large head of cauliflower chopped
4 Medium carrots minced
2 Stocks of Celery chopped
1 Pound ground beef
1/4 tsp garlic powder
1 small onion minced
1/2 tsp thyme
1 tbsp fat (either coconut oil, ghee, or grass fed butter) *coconut oil if AIP
1/4 cup beef broth
1/4 tsp sea salt
1. Preheat oven to 400 degrees
2. Chop cauliflower and steam in large pot of boiling water until very tender, then strain and set aside.
3. Heat 1/2 tbsp coconut oil in a pan to medium heat then add diced carrots, celery, thyme and chopped onions. Cook for about 3-5 minutes. Stirring frequently.
4. Then add the ground beef to the pan and cook until brown. Add 1/4 cup beef broth.
5. Remove from pan and add to a 9x13 in baking dish.
6. In a food processor add the steamed cauliflower and blend until the consistency on mashed potatoes. Then add garlic powder and sea salt and blend just until mixed.
7. Top the meat mixture in the pan and spread to the cauliflower mash is even along the top.
8. Bake for 20-25 minutes being careful that the top doesn't burn.