Shepherd's Pie with Cauliflower Crust

Beloved by the British, this rich, protein-filled dish is traditionally made with a mashed-potato crust. In this recipe we used roasted cauliflower instead of mashed potatoes to limit the starch intake, and make this meal GAPS friendly and nutrient dense. This is one of my favorite meals to make on a chilly night. It's simple to prepare, and the easiest way to *sneak* vegetables, bone broth, and organ meat into your families diet! While all of that is great, The best part of this dish is you can double the recipe and freeze half for later.

Active time: 45 minutes - Total time: 50 minutes / Serves 6

ingredients

• 2 TABLESPOONS GHEE
• 1 CUP YELLOW ONION, MEDIUM DICE
• 2 CARROTS, PEELED AND SMALL DICED
• 2 CLOVES OF GARLIC, MINCED
• 1 1/2 POUND OF GROUND LAMB
• 1/4 POUND OF GROUND ORGAN MEAT (OPTIONAL)
• 1 TEASPOON SEA SALT
• 1/2 TEASPOON FRESH GROUND PEPPER
• 1 TABLESPOON FRESH ROSEMARY, MINCED
• 1/2 CUP FRESH ENGLISH PEAS
• 1 TEASPOON PARSLEY, MINCED FOR GARNISH
• 1/4 CUP FRESH PARMESAN, GRATED
• 3 TABLESPOONS BUTTER
• 1/4 CUP OF CREAM OR crème fraîche
• ONE HEAD OF CAULIFLOWER, SLICED 1/4 INCH THICK
• 1/2 CUP OF LARD, GHEE, OR DUCK FAT, MELTED
• 1 QUART OF bone broth

method

Preheat the oven to 400° F.

Melt 1/2 cup of lard in a small sauce pan. In a large bowl combine fat, cauliflower, salt, and pepper. Toss to coat the cauliflower, then spread it out on a sheet pan. Roast until golden and cooked throughout.

In a large sauté pan over medium heat, heat 1 tablespoon of ghee, then add the onion, carrot, rosemary, and garlic. Cook until caramelized, 8 to 10 minutes.

Remove the vegetables from the pan and set aside. Add remaining ghee to the pan. Turn the heat on high. Once the ghee is hot add the meat and brown. Combine the meat and vegetable mixture. Pour the mixture into a 1 1/2-quart baking dish; set aside

Drain all of the fat from the pan. Add the bone broth to the pan over high heat. Let the bone broth simmer until juices thicken and the reduction sticks to the back of your (wooden) spoon. Turn the heat to low and quickly stir in 1/2 tablespoon of butter, then add the cream or crème fraîche. Season with salt and pepper if necessary. Pour the gravy over the top of the meat and vegetable mixture, set aside.

In a food processor combine the roasted cauliflower, parmesan, remaining butter and crème fraîche over low speed. Pulse until you reach your desired consistency.

Spread the cauliflower mash over the top of the meat mixture. Bake at 375 until golden brown or warm throughout.

Serve with fresh chopped parsley.

Want to learn how to make your own bone broth?

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