sheperds pie

Recipe Type: Entree
Author: Halle Cottis
This recipe is a classic with a Halle twist that will have you wanting more!
Ingredients
  • 1 head cauliflower
  • 3 tbsp grass fed butter
  • 1-3 tbsp half and half or coconut milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp coconut oil
  • 1 medium sweet onion chopped
  • 1 cup frozen organic peas
  • 1/2 cup blanched sliced carrots
  • 1 pound ground Italian sausage (can use grass fed beef or bison)
  • 3/4 cup chicken or beef stock
  • 2 tsp arrowroot powder thinned with 2 tsp cold water
  • Salt and pepper to taste
  • If using ground beef or bison, season the meat with herbs of choice
Instructions
  1. Preheat oven to 400 F. Break cauliflower into florets and steam until just tender. Put in a food processor and add 2 tbsp butter, blend until well blended. Add 1-3 tbsp of half and half to make it smooth but still thick, adding a tbsp at a time. Add 1/2 tsp salt and 1/4 tsp pepper. Set aside.
  2. Heat coconut oil in a large skillet over medium heat.
  3. Saute onions for a few minutes and then add your ground Italian sausage.
  4. Brown for 5-8 minutes, breaking the meat into small pieces.
  5. Stir in peas, carrots and broth and any remaining spices, salt or pepper and simmer a few minutes.
  6. Add 2 tsp of water to 2 tsp of arrowroot powder.
  7. Add to dish.
  8. As soon as it thickens up, pull of burner and put the contents in a 2 qt casserole dish.
  9. Top with the mashed cauliflower.
  10. Take 1 tbsp of butter and cut it into small pieces and spread it out on top of the mashed cauliflower.
  11. Sprinkle with a little paprika and bake for 30-40 minutes.
Serving size: Serves 6, Serving size is 1/6th of the casserole Calories: 359.6 Fat: 23.5 Carbohydrates: 14.1 Protein: 23.8
Notes

All ingredients in this recipe are organic.



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