We always love a hearty and filling meal that has it all in one, the protein, veggies and such….kind of like a chili. This recipe does not disappoint at all. The kids love it and it is easy to throw together.
Here are the details from Easy Paleo:
For the top layer:
1 large head cauliflower, cut into florets
2 tbsp ghee, melted
1 tsp spicy Paleo mustard
Salt and freshly ground black pepper, to taste
Fresh parsley, to garnish
For the bottom layer:
1 tbsp coconut oil
1/2 large onion, diced
3 carrots, diced
2 celery stalks, diced
1 lb. lean ground beef
2 tbsp tomato paste
1 cup chicken broth
1 tsp dry mustard
1/4 tsp cinnamon
1/8 tsp ground clove
Salt and freshly ground black pepper, to taste
Instructions:
- Place a couple inches of water in a large pot. Once the water is boiling, place steamer insert and then cauliflower florets into the pot and cover. Steam for 12-14 minutes, until tender. Drain and return cauliflower to the pot.
- Add the ghee, mustard, salt, and pepper to the cauliflower. Using an immersion blender or food processor, combine the ingredients until smooth. Set aside.
- Meanwhile, heat the coconut oil in a large skillet over medium heat. Add the onion, celery, and carrots and sauté for 5 minutes. Add in the ground beef and cook until browned.
- Stir the tomato paste, chicken broth, and remaining spices into the meat mixture. Season to taste with salt and pepper. Simmer until most of the liquid has evaporated, about 8 minutes, stirring occasionally.
- Distribute the meat mixture evenly among four ramekins and spread the pureed cauliflower on top. Use a fork to create texture in the cauliflower and drizzle with olive oil. Place under the broiler for 5-7 minutes until the top turns golden. Sprinkle with fresh parsley and serve.
Notes
Servings: 4
Taken from: Shepard’s Pie
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