Paleo Shepherd’s Pie

Paleo Shepherd’s Pie

INGREDIENTS:

• 1 head mashed cauliflower (steam & mash while cooking the rest of the pie)
• 1 T coconut oil
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 pound spicy hot sausage (I recommend bulk hot sausage from behind the meat counter at Metro Mart)
• 1 cup beef or chicken broth
• 2 T tomato paste (tomato sauce works well too if you are in a pinch)
• 1 T pizza/italian seasoning
• 3 eggs

DIRECTIONS:

1. Preheat oven to 400F
2. Heat large skillet (I use my cast iron so I can throw it right in the oven) over medium high heat, add coconut oil to melt.
3. Add onion, carrot and garlic, sauteing until soft.
4. With hands, crumble meat into pan, breaking up large chunks with wooden spoon.  Saute until cooked through (about 10-15 minutes), taste and season with salt and pepper.
5. Add tomato paste, broth and italian seasoning.  Stir to combine, bring to boil and let liquid evaporate.
6. When liquid has evaporated, add eggs to meat mixture and mix thoroughly.  Top with mashed cauliflower.
7. Place pie into over and bake for 25-30 minutes.

NOTE
*If you don’t have a cast iron skillet, you can transfer the meat to baking dish, top with cauliflower and place in the oven.

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