SHEPHERD’S PIE {PALEO}

1 large head of cauliflower, cut into florets (or grab a bag of frozen cauliflower florets from Cotsco or Kroger)
2 T goat butter or ghee (or 1 T olive oil)
2 cloves garlic, minced
3 T plain almond or coconut milk
¼ tsp salt
⅛ tsp ground black pepper

Bring a pot of salted water to boil. Add the cauliflower florets and turn the heat down to medium. Cook covered for 15 minutes until cauliflower is soft and tender.
Meanwhile, saute chopped onion, celery and carrots in a skillet over medium-high heat about 10 minutes with 2 T of olive oil or coconut oil.
Add the ground bison or turkey to the sauteed vegetables, along with the salt, pepper, rosemary, thyme and garlic; saute until meat is cooked.
Add the tomato paste and stir in the beef broth.
Simmer together about 10 minutes – keep mixture moist by adding a little more broth as needed.
Spoon the meat mixture into in an oven-safe glass pie dish or casserole dish.
Next, heat goat butter (or ghee) in a frying pan over medium heat. Saute the garlic for about 2 minutes until soft. Set aside.
When the cauliflower is cooked, remove from heat and drain.
In a food processor, add the cooked cauliflower, sauteed garlic and the butter it was cooked in, almond milk, salt and pepper. Puree until smooth.
Now gently spread mashed cauliflower over the meat mixture.
Bake at 350 for 30 minutes.
Serve and enjoy!

shepherd’s pie {paleo}