PREP TIME 20minutes mins
COOK TIME 30minutes mins
COURSE Main Course
CUISINE British
SERVINGS 6
CALORIES
INGREDIENTS 1x2x3x
Cauliflower Puree
- 1 ½ pounds cauliflower florets see notes
- 1 teaspoon garlic powder
- ½ cup non-dairy milk see notes
- 2 tablespoons nutritional yeast
- 3 tablespoons grass-fed butter or ghee
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Shepherd’s Pie
- 1 ½ tablespoons avocado oil or ghee
- 1 pound ground lamb see notes
- ½ cup carrots diced
- 1 cup yellow onions diced
- 4 garlic cloves minced
- 1 yellow bell pepper diced
- 2 zucchinis diced
- 2 teaspoons Italian seasoning
- ½ cup bone broth or low sodium chicken broth
- ¾ cup crushed tomatoes
- 1 ½ cups frozen peas
- kosher salt to taste
- black pepper to taste
INSTRUCTIONS
- Make the cauliflower puree first. Steam the cauliflower until soft (you can do this in the microwave or on the stovetop with a steamer basket). Place the softened cauliflower and garlic powder in the bowl of a food processor or blender and add the remaining ingredients. Blend or process until nice and smooth, stopping to scrape down the sides as needed for a creamy puree. Once it is smooth, set aside.
- Preheat your oven to 375° F. Heat a deep, oven-proof vessel (you can use an oven-proof skillet or a large saucepan and transfer to a casserole dish later) to medium high and add the oil. Crumble in the lamb and sprinkle with salt and pepper.
- Brown the lamb, breaking up the lumps with a meat mincer or wooden spoon as it cooks. Use a slotted spoon to remove it from the skillet to a plate and set aside.
- Adjust heat to medium and add the carrots to the pan, stir to coat and cook for about 2 minutes, then add onions and cook until softened (roughly 4 more minutes). Add garlic and cook for an additional minute, stirring often. Add the bell peppers, zucchini, and herbs. Cook for an additional 2 minutes, stirring occasionally.
- Add the broth and tomatoes to the skillet, stir to combine, and return ground lamb to skillet. Pour in the peas, stir and simmer for 2 minutes or so to thicken the sauce and meld all of the flavors together. Taste for additional salt and pepper now and stir again.
- Spread the mashed cauliflower over the mixture, and use a spoon or spatula to carefully smooth over the top. Sprinkle with parsley, and place in the oven for about 20-25 minutes until the sauce is bubbling through and the top begins to turn golden brown.*If you are using an oven-proof skillet, be sure to place it on top of a baking sheet.*
- Remove from oven, allow to sit about 10 minutes before serving. Enjoy!
- Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 4 months.
- As always, lots of tips, FAQ’s and substitution information in the Recipe Notes below!
- Spread the mashed cauliflower over the mixture, and use a spoon or spatula to carefully smooth over the top. Sprinkle with parsley, and place in the oven for about 20-25 minutes until the sauce is bubbling through and the top begins to turn golden brown.*If you are using an oven-proof skillet, be sure to place it on top of a baking sheet.*
- Remove from oven, allow to sit about 10 minutes before serving. Enjoy!
- Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 4 months.
- As always, lots of tips, FAQ’s and substitution information in the Recipe Notes below!
NUTRITION
Calories: 436kcalCarbohydrates: 19gProtein: 21gFat: 30gSaturated Fat: 13gCholesterol: 74mgSodium: 540mgPotassium: 1070mgFiber: 7gSugar: 9gCalcium: 120mg