SERVES 4 to 6
Shepherd’s pie is a traditional British or Irish dish made of lamb under a blanket of potatoes, and it’s a kissin’ cousin to cottage pie, made with beef. Cottage pie has been around since 1791. Back then, villagers topped it with potato slices that mimicked the tiles on a rustic cottage roof. This paleo version replaces the potatoes with creamy mashed cauliflower and can easily be doubled and frozen. With its short cooking time, this is perfect for a weeknight when you want to crawl into something warm and toasty.
INGREDIENTS
• 1 batch of mashed cauliflower (p. 113)
• 1 1/2 tablespoons coconut oil
• 1 medium onion, diced (about 1 cup)
• 2 carrots, peeled and finely diced (about 1 cup)
• 2 cloves garlic, minced (about 2 teaspoons)
• 2 pounds ground lamb
• salt and black pepper, to taste
• 1 tablespoon tomato paste
• 1 cup beef or chicken broth
• 1 teaspoon coconut aminos
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme leaves
• 3 egg whites
• paprika, for garnish
DIRECTIONS
1. Preheat the oven to 400 F.
2. Heat a large skillet over medium-high heat for about 3 minutes. Add coconut oil and allow it to melt. Add the onion and carrot, reduce heat to medium-low, and cover. Allow the vegetables to get soft but not brown, about 5 minutes.
3. Add the garlic to the pan and stir until fragrant, about 1 minute. With your hands, crumble the ground lamb into the pan and break up large chunks with a wooden spoon. Sauté until it’s cooked through and brown, about 5–10 minutes. Taste, then season with salt and pepper.
4. Add the tomato paste, broth, coconut aminos, rosemary, and thyme to the pan. Stir to combine, then bring to a boil and simmer until most of the liquid has evaporated, about 10 minutes. Set the pan aside and let it cool for 10–15 minutes. Scramble the egg whites until frothy and blend them into the meat mixture.
5. To assemble the shepherd’s pie, spread the meat mixture evenly in a 12×6-inch (2.2-quart) baking dish. With a rubber scraper and a light hand, spread the mashed cauliflower on top of the meat. Gently drag the tines of a fork in a zigzag pattern across the surface to create a texture—the peaks and valleys turn a lovely golden brown in the oven. Sprinkle the top lightly with paprika.
6. Place the pan on the middle rack of the oven and bake for 25–30 minutes, until the top begins to brown. Remove to a cooling rack for 5–10 minutes before serving.
