Paleo Shepherd's Pie with Cauliflower Mash

Ingredients

• about 680 g Ground Lamb
• 1 large head Cauliflower
• 2 medium Carrots
• 2 stalks Celery
• 1 medium Onion
• 4 cloves Garlic
• 2 tablespoons Tomato Paste
• 1 cup Beef Broth
• 2 tablespoons Coconut Aminos
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Rosemary
• 2 tablespoons Olive Oil
• 2 tablespoons Ghee
• 1 teaspoon Sea Salt
• 0.5 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Cut the 1 large head of cauliflower into 2.54 cm florets. Steam the cauliflower florets until they are very tender, about 15-20 minutes, so they can be easily pierced with a fork.
2. 2Transfer the steamed cauliflower to a large bowl. Add 2 tablespoons of ghee, 0.5 teaspoon of sea salt, and 0.25 teaspoon of black pepper. Mash with a potato masher or fork until the mixture is smooth, then set it aside.
3. 3Heat 2 tablespoons of olive oil in a large (25.4-30.48 cm) skillet over medium heat (148.9-162.8°C / 150-160°C). Add the 1 medium onion (peeled and cut into 0.635 cm dice), 2 medium carrots (peeled and cut into 0.635 cm dice), and 2 stalks of celery (cut into 0.635 cm dice) to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and translucent.
4. 4Add about 680 g of ground lamb to the skillet with the vegetables. Break up the lamb with a spoon and cook for 8-10 minutes over medium heat (148.9-162.8°C / 150-160°C), stirring occasionally, until it is fully browned and no pink remains. The internal temperature of the lamb should reach 71°C. Drain any excess fat from the skillet.
5. 5Stir in 4 cloves of minced garlic, 2 tablespoons of tomato paste, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Cook for 1 minute, stirring constantly, until the mixture is fragrant. Pour in 1 cup of beef broth and 2 tablespoons of coconut aminos.
6. 6Bring the mixture to a simmer (small bubbles appearing around the edges) and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly and coats the back of a spoon. Stir in the remaining 0.5 teaspoon of sea salt and 0.25 teaspoon of black pepper.
7. 7Transfer the lamb filling evenly into a 22.86 × 33.02 cm baking dish. Carefully spread the mashed cauliflower evenly over the lamb mixture, ensuring it covers the entire surface. Bake in the preheated oven at about 205°C (200°C) for 20-25 minutes, or until the cauliflower topping is lightly golden brown and bubbly around the edges.
8. 8Remove the baking dish from the oven. Let the Paleo Shepherd's Pie cool for 5-10 minutes before serving; this allows the filling to set and prevents it from being too runny. Serve warm.

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