Nutritional Wisdom with Carly Pollack

Shepherd’s Pie w/ Cauliflower Mash

Shepherd’s Pie w/ Cauliflower Mash

1 - 2 heads cauliflower (2 small or 1 large)
2 clove garlic
1.5 pounds Organic grass fed ground bison
1 whole white onion, chopped
1 whole yellow bell pepper, chopped
3 tbsp ghee
1 tsp fresh thyme
1/2 tsp salt
1/2 tsp fresh ground pepper
6 crimini mushrooms
2 carrots, peeled and chopped
2 stalks celery, chopped
3/4 cups frozen green peas
3 tbsp Worcesterchire sauce

Preheat the oven to 425 degrees.

Cauliflower Mashed "Potatoes": Fill a spaghetti pot 3 inches high with water. Place a steamer in the pot (make sure you don't run out of water) and place cut up cauliflower in the steamer basket. Bring water to a boil and steam the cauliflower until soft with a fork. Place the cauliflower in a food processor with salt and ghee until smooth consistency. Put the cauliflower in the processor in small amounts, so you don't get lumpy taters!

Meat Filling: Add ghee to a large frying pan over medium heat and saute the carrots, onions, celery, and mushrooms for about 5-7 minutes until cooked (salt and pepper!). Add the garlic and Worcestershire sauce at the end of the last minute. Place this in a bowl to the side. Add the ground meat to the pan and cook until no longer pink. Combine the veggies to the meat and add to a baking dish.

Spread the cauliflower mash on top of the meat and veggies and finish with salt, pepper, and paprika to taste. Place in oven at 425 degrees for 15 minutes and serve hot!

5-6 servings