This week’s recipe is great for our Keto friends and anyone keeping those carbs low. This veggie-packed version of a shepherd’s pie is hearty without weighing you down.
Paleo Shepherd’s Pie (http://www.elanaspantry.com/paleo-shepherds-pie/)
Heat olive oil in a very large frying pan; saute onion for 15 min until soft. Add turkey bacon pieces to the pan and sauté until cooked, ~10 min. Add carrots and celery to the pan and sauté in a dab of oil for 10 min until soft. Add ground meat to pan and sauté until brown, just a few min. Season with salt, pepper and smoked paprika. Add chicken broth and cook down broth until 60% evaporated. Place cauliflower in a food processor and puree with olive oil until smooth. Pour ground meat mixture into a 9x13” baking dish. Pour mashed cauliflower over mixture. Bake at 350° for 30 min.
Counts as 4-5 large protein/veggie servings. I think 1 head of cauliflower is plenty unless you want a deep topping. I like to break the cauliflower in florets and steam in the microwave for a few minutes to soften it before it goes in the food processor. This makes a nice big pan and I can make 6 big portions out of it. Nice for leftovers or taking some to work to cook less often!
There you have it NGPTers! This shepherd’s pie will make you rethink how you use cauliflower! Until next week, feast with comfort classics, feast with modest twists, and as always…FEAST ON!!!
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