I want to share with you this month a great comfort food recipe from Elana Amsterdam in her cookbook Paleo Cooking from Elana’s Pantry.
Shepherd’s Pie, Serves 6
- 3 large heads cauliflower, trimmed and coarsely chopped
- 4 tablespoons olive oil
- 2 medium onions, finely chopped
- 4 medium carrots, diced
- 4 stalks celery, diced
- 1 pound organic ground beef
- 1 cup beef/chicken/vegetable stock
- 1 teaspoon ground black pepper
- ½ teaspoon sea salt
Preheat the oven to 350°F.
Steam the cauliflower until it is very tender, then set aside.
Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Saute the onions for 8-10 minutes, until soft and translucent. Add the carrots and celery and sauté for about 10 minutes, until soft. Add the beef to the skillet, breaking it up with a wooden spoon, and sauté for 5-7 minutes, until brown. Add the stock and cook down until half of the liquid has evaporated, 7-8 minutes. Stir in the pepper and salt, then transfer the mixture to a 13×9-inch baking dish.
In a food processor, pulse together the cauliflower and the remaining 2 tablespoons of olive oil until smooth. Spread the mashed cauliflower on top of the beef mixture.
Bake for 70-90 minutes, until browned around the edge. Let cool for 10 minutes, then serve.