Paleo Version of Shepherd’s Pie
Did any of you attend public school? If so, you probably had the “opportunity” to eat, on numerous occassions, Shepherd’s Pie! If I think back, all I remember is the burnt cheddar cheese that was glued to the top of some white, clumpy, tasteless potatoes. I wont even describe the mystery meat that was hidden underneath the frozen vegetables. One of my favorite dishes that Natasha and I make is a Paleo shepherd’s pie utilizing cauliflower potatoes. This is NOT like what you were served in school.
Here is how we make it:
- 1 lb of ground bison (you can use beef as well)
- 1 bag of frozen cauliflower (organic, preferably) – this will make your mashed potatoes
- 1 bag of frozen peas (organic, preferably
- 1 sweet onion
- Fresh garlic cloves
- Pink salt/black pepper…and any other seasonings
Slice the onions, mix with fresh garlic gloves (to your taste), with some olive oil and warm on a skillet. Add your cauliflower with some water (just a small amount) and bring to a slight simmer.
Pour into the VitaMix/Nutribullet. Don’t pour all the water into the blender, yet. You may want to use it later to help blend the cauliflower. The VitaMix is fantastic at blending and heating at the same time. You may need to put some water from the skillet to help with the blending.
Cook your ground bison, using seasonings and salt to you liking.
While that is cooking, warm your peas in a skillet.
Once all the meat and the peas are ready…your are done!
Now serve with the meat on the bottom, your peas in the middle, followed by pouring your cauliflower over the top.
We keep ours simple, but you may get creative and mix more vegetables in with the peas (i.e. carrots).
We always sprinkle pink salt to our liking, with some cracked black pepper. If you want cheese, grab some dairy-free cheese (almond cheese melts great) and sprinkle it on the top…and bake for a few moments to melt the cheese.