Recipes > Lunch/Dinner Recipes > Shepherd’s Pie
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1 head cauliflower
¼ c coconut milk
2 tbsp olive oil
1 to 2 pounds ground meat (I used turkey)
1 large carrot diced
1 large celery stalk diced
½ small onion diced
1 large tomato diced
½ tsp black pepper
Preheat oven to 350 degrees. In a large sauce pan heat the olive oil over medium heat. Saute the carrot, celery, onion and tomato for about 5 minutes until they soften. Add the meat and black pepper and cook for 10 to 15 minutes, stirring occasionally. Meanwhile steam the cauliflower until it is easily pierced by a fork about 10 minutes. In a blender, mix cauliflower with 1/8c coconut milk and puree. Add remaining coconut milk to get desired consistency.
Oil a square oven pan and spoon the meat & veggie mixture. Cover with the mashed cauliflower and bake for 20 minutes.
