Shepherd's Pie

I love this recipe!  I have made this casserole twice now and the leftovers are perfect to reheat in the microwave.  I made some additions to the recipe, add diced mushrooms and diced parsnips to the filling and season with some minced garlic. 

Shepherd's Pie with Garlic Mashed "Potato" Topping

filling:
2 tbs. olive oil
1 large onion, diced
1 lb. turkey or pork bacon, cut into 2 inch slices
2 cups diced carrots
2 cups diced parsnips
2 cups diced celery
1 lb. ground meat of choice
1 package of mushrooms, diced
½ tsp. salt
1 tsp. black pepper
½ tsp. smoked paprika
1 tsp. minced garlic
1 cup low-sodium, organic chicken broth

Heat oil in a large skillet over medium heat. Add onion and cook for 10-15 minutes, until soft. Add chopped bacon and cook until just getting crisp. Add carrots, parsnips, mushrooms and celery, allowing to cook in bacon fat for 10 more minutes.

Add ground meat and garlic to skillet and break up with a wooden spoon. Cook until meat is just no longer pink. Season with salt, pepper and paprika.

Add chicken broth and allow mixture to cook until the broth has reduced by 60%. Pour meat mixture into a greased 9×13 dish.

topping:
one large head of cauliflower, cut into florets
splash almond milk, as needed
2 tbs. coconut butter
1/2 tsp. garlic powder
salt, pepper & fresh ground nutmeg, to taste

Preheat oven to 375.

Boil cauliflower in a large pot until tender; drain and return to pot. Add butter and a splash of milk, then puree mixture with a stick blender. If you don't have a stick, remove mixture to a blender or food processor and run until smooth.

Season to taste with garlic, salt, pepper and nutmeg.

Spread cauliflower mixture over meat in baking dish. Bake at 375 for 30 minutes.