The first few times I posted this dish on Instagram, I’ve mistakenly called it ‘Shepherd’s Pie’ but technically, that is made with lamb. My dish makes use of ground beef and is appropriately called a Cottage Pie. Whew! I’m just glad I have not made this major faux pas while ordering it at a British pub!
This recipe has been part of my dinner rotation during my pre-Paleo days and I only had to tweak it a little bit to make it Paleo compliant while retaining its comfort food quality. It is flavored entirely with simple herbs such as thyme and rosemary then topped with a rich and fluffy cauliflower mash that has the same texture and consistency as regular potatoes. We like to eat it piping hot and topped with dashes of tabasco sauce for a good tangy kick!
- 2 lbs grass fed ground beef
- 1½ cups shredded carrots
- 1 cup sweet onion, chopped
- 1 cup bone broth
- ⅛ cup coconut flour
- 2 tbsp dried thyme, crushed
- 2 tbsp dried rosemary, crushed
- salt and pepper to taste
- 1 head cauliflower
- ¼ cup full fat coconut milk
- 2 tbsp ghee
- Preheat oven to 400ºF.
- Chop cauliflower into pieces and boil until tender. Place in a food processor, add coconut milk, ghee, salt and pepper and puree until light and fluffy. Se aside.
- On a cast iron pan over medium high heat, sauté ground beef with carrots and onions. Cook until browned.
- Add bone broth, thyme, rosemary and coconut flour to the meat. Simmer until the mixture has thickened. Season with salt and pepper.
- Transfer to an ovenproof baking dish and spread the cauliflower mash evenly on top of it.
- Bake for 25 minutes then broil for an additional 10 minutes to give it a nice golden brown crust.
- Serve hot.