In my quest to find a warming dish on such a windy wet fall night, I went to one of my favorite gluten free blogs and discovered this Shepard’s pie.  Given I try my best to follow proper food combing, which frowns on mixing meat and potatoes, I was thrilled to see the potatoes had been replaced by pureed cauliflower.

2 tablespoons olive oil
1 large onion, diced
1 pound turkey or pork bacon, cut into 2 inch slices
2 cups diced carrots
2 cups diced celery
1 pound organic grass fed ground beef
½ teaspoon sea salt
1 teaspoon black pepper
½ teaspoon smoked paprika
1 cup chicken broth
2 large heads cauliflower, trimmed, chopped and steamed until very soft

  1. Heat olive oil in a very large frying pan
  2. Saute onion for 15 minutes until soft
  3. Add bacon pieces to pan and sauté until cooked, about 10 minutes
  4. Add carrots and celery to pan and sauté in bacon fat for 10 minutes until soft
  5. Add ground beef to pan and sauté until brown, just a few minutes
  6. Season with salt, pepper and smoked paprika
  7. Add chicken broth and cook down broth until 60% evaporated
  8. Place cauliflower in food processor and puree with olive oil until smooth
  9. Pour ground beef mixture into a 9×13 Pyrex dish
  10. Pour mashed cauliflower over beef mixture
  11. Bake at 350° for 30 minutes, turn to broil for an additional 10 minutes if you’d like to brown the top.
  12. Serve


Inspiration via

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