Shepard's Pie Recipe

Topping:
2 large bags of cauliflower florets (Trader Joe's)
1/2 - 3/4 cup coconut milk
1/2 tablespoon coconut oil
salt & pepper to taste
paprika for garnish

Meat Filling:
2 tablespoons coconut oil
1 onion, chopped
4 cloves garlic, crushed
4 carrots, peeled and finely diced
2 lbs. ground beef
2 teaspoons tomato paste
1 cup beef broth
3.5 teaspoons fresh chopped rosemary (2 teaspoon dried)
2 teaspoon fresh chopped thyme leaves (1 teaspoon dried)
2 egg whites

Directions:
1. Make the Topping: Place the coconut milk and cauliflower in the bowl of a food processor and puree until smooth. Melt the coconut oil on the stove or in the microwave and add to the cauliflower, along with salt and pepper. The cauliflower will be cold because it's raw (BUT DELICIOUS!)

2. Preheat the oven to 400 degrees F.

3. Make the Filling: Heat a large skillet over medium-high heat and add the coconut oil. When it's hot, add the carrots and onions, reduce heat to medium-low and cover; allow the vegetables to get soft but not brown. This takes about 5 minutes.

4. Add the garlic to the pan and stir 'til fragrant, about a minute. Add the ground meat and break up with a wooden spoon, until it's cooked through and brown, about 5-10 minutes.

5. Add the tomato paste, broth, and herbs. Stir to combine, then bring to a boil, and reduce to a simmer for 10 minutes or so. Set the pan aside and allow to cool for 10-15 minutes. Lightly scramble the egg whites and blend into the meat mixture.

6. Assemble It: Spread the meat mixture evenly in a dish; I used a 12X9 glass dish. Spread the cauliflower mixture on top of the meat with a spatula and sprinkle lightly with paprika.

7. Place on the middle rack of the oven and bake for 30 minutes or just until the top begins to brown. Remove to a cooling rack for 5-10 minutes before serving. Make sure to serve with some veggies or salad for maximum micronutrient power.

This is fabulous for lunch the next day too! MMM-MMM-GOOD!