This recipe substitutes grass fed beef for the traditional ground lamb in Shepherd’s Pie. The topping is also Paleo diet friendly mashed cauliflower instead of potato!
1 lb. ground Grass Fed Beef (or buffalo or chicken)
2 medium yellow onions, chopped
6 carrots, chopped
6 ribs celery, chopped
6 cloves garlic, chopped (adjust to your personal taste)
2 portobello mushroom caps, chopped
8 oz. reduced sodium beef stock (or chicken or vegetable)
1/2 cup dry sherry, madeira wine or red wine (or you could use more stock)
4 tablespoons butter, softened (or you could substitute olive oil)
4 tablespoons flour
salt and pepper, to taste
1 tsp. dried thyme
1 tsp. dried rosemary
1/2 tsp. dried tarragon
2 bay leaves
1 recipe Cauliflower Mash (following)
Heat a large ovenproof skillet or casserole and add 1 tbsp. olive oil. Add mushrooms and cook until brown.
Next add ground grass fed beef (or other meat), herbs, salt and pepper and brown.
Add all vegetables and saute until begin to soften, about 8 minutes. Add stock and wine and bring to a simmer.
Mix the softened butter with the flour to make a paste. Stir paste into liquid (to thicken sauce) and let simmer for 2-3 minutes.
Top with mashed cauliflower and sprinkle with Parmesan cheese (if desired). Bake at 350 degrees for about 30 minutes or until the top is browned and sauce is bubbling around the edges. You can put it under the broiler for a couple minutes to help it brown.
2 medium or 1 large head of cauliflower
4 tbsp. butter
salt and pepper to taste
1/2 cup parmesan cheese, grated (optional)
Steam the cauliflower until very soft. Place in food processor with butter, salt and pepper and Parmesan (if using)
Process until smooth and enjoy!
This is a great make ahead side dish because you can store it in the refrigerator and reheat in the microwave.
Topline Foods delivers the highest quality organic and grass fed beef and much more in Arizona, New Mexico, Southern California including San Diego, Orange County and Los Angeles as well as Salt Lake City and Las Vegas!