Shepherd's Pie Bites (Paleo)

Ingredients

• about 450 g Ground Lamb
• 1 medium Carrots
• 1 medium Onion
• 1 medium Celery Stalk
• 2 tbsp Tomato Paste
• 1/2 cup Beef Broth
• 1 head Cauliflower
• 2 tbsp Olive Oil
• 1/2 tsp Sea Salt
• 1/4 tsp Black Pepper

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

Instructions

1. 1Preheat your oven to 190°C.
2. 2Finely chop the 1 medium carrots, 1 medium onion, and 1 medium celery stalk.
3. 3Heat the 2 tablespoons of olive oil in a 30.48 cm skillet over medium heat. Add the chopped carrots, onion, and celery and cook, stirring occasionally, until they are softened, about 5 to 7 minutes.
4. 4Add the about 450 g of ground lamb to the skillet. Cook, breaking it up into smaller pieces with a spoon, until it is browned all over.
5. 5Stir in the 2 tablespoons of tomato paste and the 1/2 cup of beef broth. Season with the 1/2 teaspoon of sea salt and the 1/4 teaspoon of black pepper. Let this mixture simmer gently for 10 minutes, allowing the flavors to meld.
6. 6While the lamb mixture simmers, steam or boil the 1 head of cauliflower until it is very tender, about 10 to 12 minutes. Drain the cauliflower well.
7. 7Mash the cooked cauliflower using a fork or potato masher until it is smooth and resembles mashed potatoes. Set aside.
8. 8Spoon the lamb mixture evenly into 4 small ramekins or a muffin tin. Top each portion with the mashed cauliflower, spreading it to cover the lamb mixture.
9. 9Place the ramekins or muffin tin in the preheated oven. Bake for 20 to 25 minutes, or until the cauliflower topping is lightly golden brown.
10. 10Carefully remove the shepherd's pie bites from the oven and let them cool slightly for about 5 minutes before serving. This helps them set.

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