Paleo Shepherd's Pie

When I was bargain shopping last week I came across a great deal on ground lamb. I had no idea what I was going to make with it, but I knew I had to get it! Scott insisted on shepherd's pie... but I was a little reluctant because my last shepherd's pie attempt left a lot to be desired! This time I pseudo followed a recipe from Mark's Daily Apple, and I am VERY happy to report that tonight's shepherd's pie was a delicious success! My Irish roots are jumping up and down with the Paleo success of this recipe! Enjoy!

Ingredients:

1 lb. ground lamb

1 onion, chopped

2 C carrots, sliced

1 tsp. ground black pepper

1/2 tsp. sea salt

3/4 C beef broth

1 T arrowroot powder

1 T dried thyme

1 T olive oil

1 head cauliflower, broken in chunks

2 T coconut oil

1/2 black pepper

Preheat oven to 400 degrees. On the stove top, steam cauliflower chunks until just tender. Put in a food processor and add coconut oil. Blend until creamy, season with ground pepper and set aside. Heat olive oil in a skillet and saute onions until tender. Add ground lamb and cook until crumbly and brown. Add carrots and cook for another 5 minutes. Mix beef broth and arrowroot powder together. Slowly add the mixture to lamb and carrots. Season with the salt and pepper and simmer for about 5 more minutes. Pour into a 9-inch pie pan. Spread cauliflower over the top and bake for about 30-35 minutes (remove when top starts to brown, and sides are bubbly).

This turned out delicious! This recipe was adapted from a shepherd's pie recipe on Mark's Daily Apple. I changed things up slightly and omitted a few ingredients I didn't have. You could add green beans and peas along with the carrots if you like! I also read where parsnips make a great alternative option for the cauliflower. I might try that next time! Hope you enjoy!