Wednesday, March 19, 2014

PALEO: Shepherd's Pie

4 TBSP olive oil - divided
1 large onion - diced
1 lb bacon - sliced
2 cups diced carrots
2 cups diced celery
1 lb ground beef or venison
1 tsp sea salt
1 tsp black pepper
1/2 tsp smoked paprika
1 cup chicken or vegetable broth
2 large heads cauliflower - trimmed, chopped and steamed until very soft

Preheat oven to 350.
Heat 2 TBSP olive oil in a large fry pan over medium heat.
Saute onion just until soft.
Add bacon pieces and saute until mostly cooked - about 10 minutes.
Add carrots and celery and saute until soft.
Add ground beef and cook until brown. Season with salt, pepper and paprika.
Add broth and cook down until 60% evaporated.

Place cauliflower in a food processor with remaining olive oil and puree until smooth. I also seasoned mine with a little sea salt and cayenne. 

Pour beef mixture into a greased 9x13 casserole dish. Spread cauliflower mixture over the top. Bake in preheated oven for 30 minutes.

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