Cauliflower and Lamb Shepherds Pie
Ingredients
- 1 large head cauliflower cut into florets and steamed
- Sea salt and freshly ground black pepper to taste
- 1 tablespoon full fat coconut milk
- 1 pound ground lamb
- 1 large onion chopped
- 2 cloves garlic minced
- 1 medium bell pepper sliced
- 2 cups butternut squash
- 2 teaspoons chopped thyme
- 1/4 cup low sodium vegetable broth or use homemade bone broth
Instructions
- Preheat oven to 375 degrees.
- In a food processor, blend cauliflower, salt and pepper and coconut milk until smooth.
- In a large skillet over medium heat, add the lamb, onion and garlic. Cook for 5 minutes then add the remaining ingredients and sea salt and freshly ground black pepper to taste and cover. Simmer for 10 minutes, until lamb is cooked through and vegetables are tender.
- In a large baking dish, pour the lamb mixture. Pour the cauliflower puree over the lamb mixture and smooth evenly over the lamb mixture.
- Place pie in the oven and bake for 5 to 10 minutes, until cauliflower mixture is brown on top. Slice and serve warm.
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One Response
I didn’t understand part of the instructions, but I’ll tell You the changes that I made. I sautéed onion and garlic, then added the ground lamb and one diced red pepper. S&P, thyme. I steamed the cauliflower, mashed it and added the coconut milk. I steamed the butternut squash, also mashed it, and added two pats of butter and cinnamon. I layered the meat portion on the bottom of the casserole, followed by the butternut squash, followed by the cauliflower and then I put Parmesan cheese on top. I could not be more pleased with this recipe. It is so tasteful and it tastes very healthy. I would definitely recommend it and I will definitely make it again. I am on, an anti-inflammatory diet and I think this is probably very fitting for my program. I give it five stars.