When I was 24 I moved to London. What an incredible experience that was! I stayed for two years, but would have absolutely stayed longer if I could have extended my visa. One of my favourite things while living there (outside of the travel -- let's be real!) was learning about and trying new food. Sunday roast with Yorkshire pudding and gravy, toad in a hole...and Shephard's pie! I loved them all!
While I wouldn't do the Yorkshire pudding or toad in a hole now, given I eat a low-carb Paleo diet, I knew that making a tweak or two to the Shephard's pie recipe would make a delicious, healthy meal.
I swapped out the mashed potato topping for cauliflower puree. Don't get me wrong, potatoes are full of vitamins and minerals and can be a healthy food for some. However, for me, and for those wanting to support their hormone health, potatoes simply deliver too many carbohydrates in one hit, making it more likely for blood sugar to spike.
In hormone cases, especially PCOS where insulin resistance is often a key feature, it is important to keep blood sugar stable. Thus, using cauliflower instead of potatoes is a better option.
This meal is seriously healthy. It is chock full of vegetables, animal protein, healthy fat and bone broth. But guess what? It is delicious! I have no doubt that even the kids will love it!
Ingredients:
- 2 Heads Cauliflower
- 1/2 Large Brown Onion
- 5 Large Cloves Garlic
- 3 Large Carrots
- 3 Large Celery Stalks
- 4 Tbs Tomato Paste
- 1 1/2 Cups Chicken Bone Broth
- 1kg Grass-Fed Beef Mince
- 1 1/2 tsp Dried Thyme
- 1 1/2 tsp Dried Rosemary
- 6 Tbs Grass-Fed Ghee
- Celtic Sea Salt and Black Pepper to Taste
- Parsley to Garnish
Directions:
- Heat oven to 180° C.
- Cut cauliflower into small florets and place in a large pot
- Boil until tender
- Strain cauliflower and pop into a Vitamix, Thermomix or food processer
- Add 4Tbs ghee and salt and pepper to taste
- Blend until smooth
- While the cauliflower is cooking, add 2Tbs ghee to a large pan on medium-high heat
- Dice onion, garlic, carrot and celery and add to pan. Cook 5 minutes
- Add tomato paste and bone broth to the pan and let simmer 15 minutes or until the carrot is soft
- While that is cooking, in a separate pan, brown the beef mince. Season with thyme, rosemary, salt and pepper
- When the carrots are soft, add the beef mince to this mixture and mix well
- Spoon the beef mixture into a 9 x 13 baking pan
- Top with the cauliflower puree
- Bake 30 minutes
- Turn up the heat to 200° C and cook a further 15 minutes or until the top is golden brown
- Remove from oven and top with parsley
- Enjoy!
