Quick, simple and homely are the words that would define a good meal to me. In the winter, my Mum would always cook us pies, whether it be bacon and egg pie, fish pie, mince pie, just to name a few. My favourite was always shepherds pie with potato on top. Now that I am embracing a low carb Paleo lifestyle I changed up my much loved Shepherds Pie recipe into this healthy alternative. I use cauliflower mash as a substitution which will have even the biggest tate lovers fooled! I serve these in individual ramekins as I wrap the leftover ones and heat them the next day but you could easily serve this in a smaller casserole dish.
PALEO SHEPHERD'S PIE WITH CAULIFLOWER MASH
This recipe is Paleo based. If you'd like it to be strictly Paleo, please omit the optional ingredients.
500 g beef mince
1 small onion - diced
1 tbsp coconut oil
1/4 C home-made beef stock/broth - use as needed
1 tbsp capsicum puree or tomato paste.
1 cauliflower - chopped into florets
Pink himalayan salt + ground pepper, to season
50 grams organic grass-fed salted butter
1/2 C parmesan
1/4 C micro-grated aged cheddar
LETS MAKE IT
Preheat oven to 180 degrees on fan-grill.
Boil the kettle and add to a medium sized pot over a high heat. Allow water to continue to boil and a pinch of pink himalayan salt to the water. Place cauliflower in water and cook until tender.
To make the mash, drain the cooked cauliflower. Add butter, if using. Use a potato masher or a stick blender and mash/puree until a smooth consistency is achieved. Add parmesan, if using. The cauliflower should still be warm and begin to melt the parmesan. Season with salt and pepper and combine.
Heat coconut oil in a pan over medium heat. Add onion and cook until it begins to soften. Add mince to the pan and cook until browned. Add stock as required to keep the mixture wet. Add capsicum puree and season with pink himalayan salt + ground pepper. Allow this to simmer for 5-10 minutes.
To assemble, I like to use either two single serve casserole dishes or two large ramekins. Divide the mince mixture between the four ramekins, spreading it along the bottom and pressing down to ensure it is compact. Top with cauliflower mash and smooth with a spoon. Sprinkle over 1 tbsp micro-grated aged cheddar per ramekin.
Place the ramekins in the oven to warm and allow the top to get golden. Serve warm but be careful as these will be hot to the touch.
If you want to eat these later, wrap the ramekins individually in glad wrap to ensure freshness. When you want to eat them, pop them into a preheated oven at 180 degrees on fan grill and allow to cook for 15 minutes or until warm through and the top is golden and bubbly.
Here are a few of my favourites remade by my followers. Remember to #arieats if you try out my recipes - I'd love to see it and you may just see your photo featured here!