Tuesday, September 30, 2014

shepherd’s pie

1 medium head cauliflower
2 tablespoons unsalted butter, ghee, or other cooking fat
sea salt and black pepper to taste
6 slices bacon, cut into 1/2-inch pieces
3/4 cup diced carrots (approximately 2 large)
2 to 3 cloves garlic, minced or grated
2 pounds ground lamb or beef
1 to 2 fresh sage leaves, minced
1/4 teaspoon ground cinnamon
1 cup peas (thawed if frozen)

NEED MORE CARBS? Bake 2 or 3 sweet potatoes and mash them up to use as a topping instead of cauliflower.

Preheat the oven to 375°F. Chop the cauliflower roughly into 2-inch pieces. Set up a pot with 1 inch of water and a steamer basket. Steam the cauliflower until fork-tender, approximately 10 minutes. While it’s still warm, purée the cauliflower in a food processor with the butter, ghee, or other fat, and season with salt and pepper to taste.

Cook the bacon in a large skillet over medium heat. When the bacon is about halfway done, about 5 minutes, add the diced carrots along with a pinch of salt and pepper. Cook for another few minutes, then add the garlic and ground meat.

When the meat is browned and the carrots are cooked through, add the sage and cinnamon and stir to combine.

Place the meat mixture in an oven-safe baking dish (a pie pan or 9 by 9-inch baking dish works well). Top the meat with a layer of the peas, then a layer of the cauliflower purée. Bake for 20 minutes.

If you wish to brown the top after baking, place the oven rack in the top position, set the broiler to high, and place the dish as close to the heat as possible for 5 to 10 minutes, watching closely to avoid burning it.


Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3393-3401). Victory Belt Publishing. Kindle Edition.

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