GAPS-Friendly Shepherd’s Pie With Cauliflower Mash

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Prep Time 30

Cook Time 30

Resting Time 5

Total Time 1 5

Servings

Calories 268

Ingredients

3 cups cauliflower florets about 1 ½ heads
4 Tbsp ghee or lactose-free butter cultured if available, divided
½ cup chopped onions
½ cup diced carrots
½ cup diced button mushrooms
3 cloves of garlic minced
1 pound ground beef
2 tsp sea salt divided
1 tsp freshly ground pepper divided
2 Tbsp coconut aminos
4 cups of green beans trimmed and sliced into 1-inch pieces
2 whole eggs. beaten
2 Tbsp unsweetened almond or coconut beverage more if needed
1 Tbsp chopped fresh chives

Instructions

All ingredients ready? Let's begin!
Set up a steamer pot over high heat with the water just below the steamer basket. Bring the water to a boil. Add the cauliflower florets, reduce the heat to medium-low, cover the pot, and steam until fork tender, approximately 20 minutes. If you don’t have a steamer basket, you can cook the cauliflower in about an inch of simmering water.
While the cauliflower is cooking, add 2 tablespoons of ghee or butter to a skillet over medium heat.
When it melts, add the onion and carrots to the pan and cook for 2-1/2 minutes.
Stir in the mushrooms and garlic and continue to cook until the garlic is aromatic, about 1 minute.
Add the ground beef, 1 teaspoon of salt, and 1/2 teaspoon of pepper to the pan, breaking it up with a spoon. Sauté, stirring a few times, until the beef is fully cooked, approximately 5 minutes. Turn off the heat and drain the excess fat from the beef and vegetable mixture. Stir in the coconut aminos.
When the cauliflower is tender, remove it from the heat and drain it in a colander. Allow the cauliflower to cool off for at least 5 minutes. Save the pot for mashing the cauliflower.
Preheat your oven to 350°F.
In a 9 x 13-inch baking dish, place the beef in a single layer. Layer the green beans on top.
Meanwhile, turn the heat to low and place the pot that the cauliflower was steamed in on the burner. Add the remaining 2 tablespoons of fat to the pot. Once that melts, turn off the heat and add the cooked cauliflower, non-dairy milk, beaten eggs, and remaining salt and pepper. Mash the cauliflower until creamy or use an immersion blender to purée it until smooth. Add more milk if it is too thick. You can also puree the cauliflower in a food processor. Just don’t over process or it will be gummy.
Spoon the cauliflower mash over the green beans and spread it out in an even layer with a silicon spatula. Sprinkle the chives over the cauliflower.
Place the baking dish in the oven and bake for 30 minutes until the pie is bubbling and hot.
Allow the pie to cool for 5 minutes, then serve with your favorite salad on the side.

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