Cauliflower Shepherd's Pie (Paleo, Whole30, AIP) #healthy #lowcarb

At the point when I consider nourishing winter comfort food sources, Shepherd's Pie is one of the main things that rings a bell. It's warming, filling, and a total supper! Customarily, it's made with either hamburger or sheep, tomato glue, Worcestershire, peas, corn, carrots, celery, bunches of spread, and white potatoes. Well that is healthy, right?! So how would you help it up a tad with some various vegetables, no nightshades, and make it paleo, whole30, and AIP agreeable? This cauliflower shepherd's pie does only that!

This recipe is a lower carb adaptation of the work of art and utilizations smooth and supplement thick cauliflower instead of potatoes, and expels fixings like spread, corn, peas, and Worcestershire (which has gluten). Trust me, you won't miss them!

This is the place we're getting somewhat extraordinary. This is the low-carb/nightshade free swap for white potatoes. We'll steam them in the moment pot and afterward mix them to make a squash.

Also try our recipe Creamy Buffalo Chicken Cauliflowe

This cauliflower shepherd's pie is a solace nourishment exemplary made lower carb! It's paleo, whole30, and AIP agreeable.

INGREDIENTS

• 1 head of cauliflower, chopped in florets
• 2 tbsp coconut oil
• 1 lb ground beef
• 1 tsp sea salt (divided)
• 1 onion, diced
• 1 cup carrots, diced
• 1 cup celery, chopped
• 2 tsp fresh thyme, chopped
• 2 tsp fresh rosemary, chopped
• 2 tbsp tomato paste/nightshade free sauce for AIP
• 2 tsp coconut aminos

INSTRUCTIONS

1. Preheat the oven to 400 F and prepare a 9×13? casserole dish, or another large casserole dish.
2. Steam the cauliflower by filling a soup pot with about 2 inches of water and bringing to a simmer. Add a steamer basket and cover with a lid. Steam for 5-8 minutes or until the cauliflower is fork tender. Set aside to cool.
3. Once the cauliflower has cooled, combine with the coconut oil and about 1/4 tsp of salt in a food processor. Blend until fully mashed and set aside.
4. Using a large deep skillet, salt the ground beef and add it to the pan. Start to brown the ground beef and add in the tomato paste (or AIP alternative) and coconut aminos, continually stirring as it cooks. Once browned, set the meat aside and drain the excess fat, keeping about 2 tbsp in the pan.
5. Using the same pan, saute the onions until translucent. add the carrots and celery and saute for about 5-7 minutes or until slightly fork tender.
6. Add the ground beef, rosemary, and thyme into the skillet and stir until well combined.
7. Pour the beef mixture into the bottom of the casserole dish and top with mashed cauliflower.
8. Bake in the preheated oven for 20-30 minutes. Serve warm and enjoy!

Read more our recipe : Edamame & Mango Salad

For more details : https://bit.ly/2tPhKr1