Paleo Shepherd's Pie

A must have on a cold day when you’re trying to eat right but need that comfort food in your life. My husband created this recipe on a winter night when we committed to the paleo lifestyle. He would also make this dish on nights when we had friends over for dinner who were eating low-carb. This recipe has become our family and friend’s favorite. This recipe will hands down, satisfy your cravings…

Ingredients

• 3lbs Ground Beef

• 1lb Bacon Diced

• 2 Medium Onions Diced

• 1 Whole Head of Garlic

• 1/4 Cup Coconut Aminos

• 1/4 Cup Worchestire

• 3 Tablespoons of Olive Oil

• 2 Cups of Chopped Carrots

• 1 Head of Cauliflower Florets

• 3 Medium Potatoes

• 4 Tablespoons of Ghee

• Salt & Pepper to Taste

• 1 Large Pot/Dutch Oven

• 1 Deep Pan

• 1 Casserole Dish or Deep Aluminum Tray

Serves:  6 People
Prep Time:  20 Minutes
Cook Time: 45 Mins
Serve w/:  Delicious Side Salad

Directions

1. Preheat oven to 350 degrees.
   

2. Wrap garlic head in aluminum and place in oven for 40 mins.
   

3. Boil large pot of water and add potatoes and cauliflower florets for 30 mins.
   

4. Add bacon to hot deep pan or dutch oven. Render on medium-high until crispy (approximately 10 minutes).
   

5. Remove bacon from pan/pot with a slotted spoon and place in a bowl. Set aside. Keep bacon drippings in pan.
   

6. In pan with drippings, add onions and carrots, salt and pepper. Cook for 10 minutes, stirring occasionally. Proceed with adding the Coconut Aminos and Worcestershire to mixture.
   

7. Remove soft vegetables into a separate bowl. Now add the ground beef to same pan and cook on high for ten minutes, stirring occasionally.
   

8. Add the onion and carrot mixture into pan. Mix and combine.
   

9. Once beef and vegetable mixture is combined, remove from heat and place mixture in an even layer in a casserole dish or similar.
   

10. Sprinkle the crispy bacon evenly on top of the ground beef and vegetable mixture.
    

11. Strain cauliflower and potatoes from pot. Once water is drained place back in pot.
    

12. Add ghee, 4 cloves of roasted garlic and salt and pepper to taste. Use a masher to cream vegetables together in the pot.
    

13. Top the casserole dish with the cauliflower/potato mixture. Place casserole dish in broiler for 4-5 minutes.
    

    (Tip: Making ahead? Reheat in oven on 350 degrees for 20 minutes and place in broiler for 4 minutes.)
    

14. Serve and enjoy! Your non-paleo friends won’t miss the difference!