Paleo Shepherd’s “Pie”

Paleo Shepherd’s “Pie”

I call this a “pie” because, being a grad student, I don’t have the time or the patience to wait an hour for something to cook in the over during the week. Soooooo I developed a slow cooker variety of Shepherd’s “Pie” that is super simple the throw together and Paleo for all you fellow “low carb”-ers out there.

Servings: 8

Ingredients:
2lb                    Lean Ground Beef, I used 96/4
1                       Onion, diced
1-2 heads        Cauliflower, chopped into manageable pieces
1 bag                Frozen Peas
1 bag                Frozen Carrots
¾ cup              Beef Broth
2 TBS               Spicy Deli Mustard
3 TBS               Ground Cumin
1 TBS               Ground Turmeric
2 tsp                 Crushed Garlic
1 TBS               Olive Oil
2 TBS               Coconut Milk
Salt and Pepper

Preparation:

      1.       Sweat the onion in the olive oil over medium heat until soft, then add to crockpot

      2.      Brown ground beef in same pan

      3.      Once browned, drain the fat then return to low heat

      4.      Add broth, 2 TBS cumin, turmeric, garlic, salt, & pepper then stir to combine

      5.      Simmer on low for a few minutes then add to crockpot

      6.      Add 2 TBS of the mustard into the crockpot then stir to combine meat, onion, and mustard

      7.      Top with a layer of frozen peas then a layer of frozen carrots

      8.      Cook on low for 8hrs

      9.      Steam cauliflower in microwave safe dish then add to food processor

      10.   Add the coconut milk, 1 remaining TBS of cumin, and salt to food processor then pulse until smooth

      11.    Dish out the Shepherd’s “Pie” meat filling into individual portions and top with mashed cauliflower

ENJOY!