It’s the middle of winter in South Africa and it’s c-c-c-c-cold! Yesterday a gorgeous pink and orange sunrise warned us that there was foul weather afoot, and indeed, tonight the skies opened up and it’s been bucketing down for hours here in Cape Town.
I wanted something hearty and filling for this chilly weather, and I also wanted to use what I had at home since pay day is only tomorrow 🙂
I combined various recipes that I found for paleo shepherd’s pie, tweaking them based on the ingredients I had, and the result was deeeelicious! K wasn’t crazy about the cauliflower topping but that just meant more for me!
Oh, and apologies for the photo. We were so eager to tuck in that I only remembered to photograph it later… when this was all that was left!
Paleo/SCD/AIP shepherd’s pie with cauliflower mash
- Coconut oil
- 1 medium head cauliflower, broken into florets
- 1 medium onion, chopped
- 2 medium carrots, grated
- 2 medium or 3 thin sticks of celery, chopped
- 400g mince (I used ostrich but you could use beef or any other)
- 2/3 cup red wine or beef stock/broth
- 1 heaped tsp tamarind paste (or 50g tomato paste if you’re not AIP)
- 1 tsp fresh rosemary, chopped finely
- 1 tsp fresh thyme, chopped finely
- 250g button mushrooms, sliced thickly
- 1 cup frozen peas
- Ground cinnamon
- Salt & black pepper
1. Place the cauliflower into a pot and boil until very soft, about 15 minutes.
2. Meanwhile, add onions, celery and carrots to a large pot with a knob of coconut oil. Fry on med-high heat, stirring often, until veg has softened – about 5 to 7 minutes.
3. Add mince and break up with a spoon. Add wine/stock and stir until evaporated/absorbed. Add tamarind paste/tomato paste and stir to incorporate.
3. Add rosemary, thyme, black pepper, salt and a good shake of cinnamon.
4. Add mushrooms and peas (from frozen is fine) and allow to simmer for 8 to 10 minutes. Add a dash of water if the mixture becomes too dry or catches on the bottom of the pot.
5. While the meat simmers, add salt, pepper and a knob of coconut oil to the cauliflower, and mash until soft.
6. Transfer the meat to an oven proof dish and top with the cauliflower mash. Bake at 180C for 10 minutes and then grill until the mash browns on top, about 5 minutes. Tuck in!
The great thing about this recipe is that you can tweak it based on what you have at home and it’s still bound to be delicious. You can also use sweet potatoes for the mash instead of cauliflower. Give it a whirl and let me know what you think.