Nutritional Wisdom with Carly Pollack

Shepherd’s Pie

Well Fed
Shepherd’s Pie Shepherd's Pie

1 tbsp coconut oil
1/2 medium onion, diced
1 medium carrot, diced
1 clove garlic, minced
1/2 lb ground lamb
sea salt, to taste
black pepper, to taste
1/2 tbsp tomato paste
1/2 cup chicken broth
1/2 tsp coconut aminos
1/2 tsp rosemary
1/4 tsp thyme
2 egg whites
paprika, for garnish
1/2 head cauliflower
1/8 cup coconut milk (canned)
sea salt, to taste
black pepper, to taste
1 clove garlic, minced
chives, for garnish

Cut cauliflower into florets and steam until tender. Combine the cauliflower, coconut milk, salt, pepper, and garlic and use a hand blender to blend or puree in a food processor. Stir in the chopped chives. Preheat oven to 400 degrees. Heat a large skillet over medium-high heat. Add oil and allow to melt. Add onion and carrot, reduce heat to medium-low and cover. Allow veggies to get soft but not brown, about 5 minutes. Add garlic and stir for about 1 minute. Add the ground lamb and break up with a spatula. Saute' until browned. Season with salt and pepper. Add tomato paste, broth, coconut aminos, rosemary, and thyme. Stir to combine. Bring to a boil and simmer uncovered until most of the liquid has evaporated, about 10 minutes. Set pan aside and allow to cool for 10 to 15 minutes. Scramble egg whites until frothy and blend into the meat mixture. Spread the meat mixture evenly into a 8x8 inch baking dish. Spread the mashed cauliflower on top of the meat. Sprinkle lightly with paprika. Place the pan on the middle rack and bake for 25 to 30 minutes, until the top is brown. Remove and allow to cool 5 to 10 minutes before serving.

2 Servings