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 ​c​arrots, 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 brow​n​​ the​ top.

​Enjoy!​