Paleo Shepherd'S Pie

18 ingredients
7 steps

Ingredients

  • 1 tablespoon coconut oil, or more to taste
  • 3 large carrots, peeled and diced
  • 1 onion, diced
  • salt and ground black pepper to taste
  • 1 (10 ounce) package frozen peas, or more to taste
  • 4 cloves garlic, diced
  • 1 1/2 teaspoons curry powder
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground paprika
  • 1 teaspoon oregano
  • 1/2 teaspoon ground cumin
  • 2 pounds ground beef
  • 2 tablespoons tomato paste
  • 1 head cauliflower, cut into florets
  • 3 tablespoons butter
  • 3 tablespoons cream cheese
  • 1 egg, beaten until frothy

Directions

  1. 1
    Melt 1 tablespoon coconut oil in a large pot over medium heat. Add carrots and onion; season with salt and pepper. Cook and stir until onion is translucent and carrots begin to soften, about 5 minutes.
  2. 2
    Stir peas, garlic, curry powder, garlic powder, turmeric, paprika, oregano, and cumin into the pot; cook until combined, about 2 minutes. Add extra coconut oil as needed. Stir in ground beef; cook until browned, about 5 minutes. Add tomato paste and stir until fully incorporated, about 2 minutes.
  3. 3
    Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 7 minutes. Drain and pat dry with paper towels.
  4. 4
    Preheat oven to 350 degrees F (175 degrees C).
  5. 5
    Combine drained cauliflower, butter, and cream cheese in a large bowl. Mash with an immersion blender until smooth.
  6. 6
    Spread beef mixture evenly in a large casserole dish. Cover with mashed cauliflower. Brush beaten egg lightly on top.
  7. 7
    Bake in the preheated oven until hot, about 10 minutes. Turn on oven broiler; cook until top is browned in places, about 5 minutes.

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