Our friends, made this dish they found on Mark's Daily Apple. Hubby had a few bites and said that I had to make it. He describe it "It takes just like a real Shepherd's Pie"
Might I add that 3 year old enjoyed everything.. he gobbled it up!
Sage might have been a good spice in this.
2 head cauliflower
2 - 4 TBSP coconut oil
1 - 3 TBSP Almond milk
3 TBSP Olive Oil
1 medium onion, chopped
1 cup frozen peas, thawed (you can do a pea/carrot mixture)
1 cup carrots, diced
1 1/2 lb ground venison (bison or ground beef)
1 TBSP coconut flour or almond flour
3/4 cup beef broth
1 TBSP chopped fresh thyme
1 TBSP chopped fresh rosemary
2 TBSP Coconut Oil
Preheat oven to 400 degrees.
Break cauliflower into chunky pieces and steam until just tender. Put in the food processor with 2 TBSP Coconut oil and process until smooth. Add pepper to taste. Add Almond Milk (optional)
Heat oil in a skillet over medium-low heat. Add onion and saute several minutes until soft. Add venison and cook for about 5 minutes, stirring to beat up the meat so it browns evenly. Add peas, carrots and green beans and cook another 5 minutes.
Stir in the coconut flour. Add broth and herbs and reduce the heat to low and simmer, stirring occasionally, for about 5 minutes. Add pepper to taste. Remove from skillet and put into a 9x13 pan. Spread the cauliflower over the top. Scatter 2 TBSP of coconut oil on top of the cauliflower. Bake 30-35 minutes.
Part of Heart and Soul Hop, Dr. Laura's Tasty Tuesday, Tasty Tuesday