Recipe from www.theluckypennyblog.com
1 pound grass-fed beef (if not using grass-fed use lean ground beef)
3 medium carrots, chopped
1 onion, diced
1/2 tablespoon olive oil
1 bunch of mustard greens, chopped into tiny pieces (about 1 heaping cup chopped)
1/2 teaspoon minced fresh rosemary
1/2 teaspoon minced fresh thyme
1/ 4 teaspoon sweet paprika
3 cloves garlic, minced
salt, pepper, and garlic powder to taste
1 cup beef broth
2 tablespoons tomato paste
dash of worcestershire
1 cup peas (thawed)
1 large head cauliflower
1 tablespoon butter (optional)
salt and pepper to taste
1/4 cup greek yogurt*
1 tablespoon half and half*
*To make this truly paleo and dairy free sub 1/4 cup veggie or chicken broth or coconut milk
Preheat oven to 375 degrees.
And olive oil to a large pan or dutch oven. Add chopped carrots and onions. Cook for about 10 minutes until onions are translucent.
Once onions are translucent, add meat to the pan and brown. Sprinkle with salt and pepper. Drain any oil. With the grass-fed beef I just need to take a paper towel and blot some of the oil out of the pan. Add the chopped mustard greens and minced garlic. Cook for 2 minutes until they begin to wilt and garlic browns. Add the thyme, rosemary, paprika, dash of worcestershire, 2 tablespoons tomato paste, and 1 cup beef broth. Mix well.
Allow the mixture to cook down and the sauce to thicken, about 10 minutes. Season with salt, pepper, and garlic powder to taste. This is an important step! You will need to add salt to your liking. Add the peas and cook for 1 more minute.
While all this is happening, heat up a some water in a large pot with a steamer basket. Once water is boiling add the whole head of cauliflower. Cook for 20 - 30 minutes until very tender.
Spread meat mixture in a medium sized glass baking pan or a large oven safe skillet.
Carefully remove steamed cauliflower and cut away leaves and large stems. Add cauliflower florets, along with small stems, to a food processor. Add butter (if using), salt, pepper, and greek yogurt or liquid of your choice. Again, you will want to make sure you add salt and pepper! Take the cauliflower for a whirl in the food processor, add additional liquid (half and half or whatever your preference) until a good consistency is reached. Mashed cauliflower will be thinner than regular mashed potatoes.
Spread mashed cauliflower over meat mixture. Sprinkle with sweet paprika if desired.
Bake at 375 for 30 minutes until top begins to turn golden.
Enjoy the best shepherd's pie you've ever had packed with sneaky greens!