Shepard’s pie
This hearty and grounding autumn recipe will nourish your body and soul. It is grain-free, gluten-free, dairy-free, and low in carbohydrates for blood glucose balance.
Substitute 2 cups of cooked beans for the beef to make this vegan.
Shepard’s Pie
Filling:
1 pound ground beef
1 yellow onion, chopped
3 garlic cloves, minced
2 zucchini, chopped
1 cup sliced mushrooms (optional)
2 carrots, grated
1/2 teaspoon each: salt, pepper, cumin, coriander, and chili powder
1 cup of fresh parsley, chopped
Topping:
3 cups cauliflower
1/4 cup olive oil
a pinch of salt
Preheat oven to 350 degrees F.
In a skillet, brown the ground beef with the onion and garlic.When beef is done, add zucchini, carrots, mushrooms if using, and spices.
Transfer the filling to a baking dish.
Add chopped parsley and mix to incorporate.
Steam cauliflower for 10 minutes or until tender.
Mix with olive oil and salt in a bowl and mash with a fork or potato masher.
Spread mashed cauliflower over the top.
Bake for 30 minutes.
Place under broiler briefly to brown the top.
Enjoy!
