This recipe uses ground lamb, but you could also use ground beef. Then it's called Cottage Pie!
- 1 16oz bag frozen cauliflower
- 1 garlic clove, crushed plus 2 garlic cloves, minced
- 1 1/2 tablespoons coconut oil plus 1 1/2 tablespoons coconut oik
- 1/2 cup coconut milk
- salt and pepper to taste
- 1 tablespoon dried chopped chives
- 1 medium onion, diced
- 3 carrots, peeled and diced
- 2 lbs ground lamb
- 1 tablespoon tomato paste
- 1 cup chicken broth
- 1 teaspoon coconut aminos
- teaspoon dried rosemary
- 1/2 teaspoon dried thyme leaves
- 3 egg whites
- paprika, garnish
Heat a large skillet over medium-high heat and add 1 1/2 tablespoons of coconut oil, melt. Add onion and carrot, reduce heat to low-medium and cover, soften for 5 minutes.
Add the minced garlic and stir in for about a minute. Then, crumble the ground lamb into the pan and saute until it is cooked through and brown, about 8 mins. Season with salt and pepper.
Add tomato paste, broth, coconut aminos, and spices to the pan. Stir to combine and bring to a boil for about 10 minutes, until most of the liquid is evaporated. Set the pan aside for 10 minutes while you prepare the cauliflower.
Cook the cauliflower according to package directions until soft. Drain any excess water and place florets in food processor. Pulse the cauliflower until smooth than add the crushed garlic, 1 1/2 tablespoons coconut oil, coconut milk, salt, pepper, and chives. Puree for 1 minute.
|I love how Minnie is peeking|
Spread the meat mixture evenly in a 2.2 quart baking dish. With a spatula and a light hand, spread the mashed cauliflower on top of the meat. Sprinkle lightly with paprika (I forgot the "lightly" in one spot)
Bake for 25-30 minutes, cool for 5-10 minutes, serve and enjoy!
|recipe adapted from well fed|