Cauliflower Shepherd's Pie

To make life easier, unlike traditional shepherd’s pie recipes that combine everything raw and bake it in the oven, this recipe is prepared in multiple steps, cooking each element separately so that everything is already cooked when you put it into the service plates.

Filling Ingredients:

3 lbs frozen green peas

5 lbs carrots, sliced into 1/4” thick “coins”

12 lbs ground grass-fed beef (medium/regular is better than lean!)

4 onions, diced

2 heads celery, sliced into 1/4” thick “coins”

1/2 litre (16 oz) organic dry red wine

1/2 litre (16 oz) beef stock/bone broth

1/4 cup Himalayan sea salt

2 Tbsp ground black pepper

Filling Method:

Prepare green peas:

Place frozen green peas in pressure cooker.

Add 1” water.

Cook 5 minutes, according to manufacturer’s directions. Drain and set aside.

Prepare carrots:

Place chopped carrots in large stock pot, filling to within 4” of the top.

Fill pot with water to cover carrot.

Bring to a boil over high heat.

Lower heat, keeping high enough just to keep the water boiling.

Cook until fork tender.

Drain water from pot and set cooked carrots aside.

Prepare meat mixture:

Divide ground beef, chopped onions and celery evenly between several large skillets.

Fry until golden brown, breaking the meat into the littlest chunks possible.

The meat mixture shouldn’t be more than 1” thick in pan, otherwise the meat will boil instead of fry! Work in batches if necessary.

When meat is cooked, add a portion of the red wine and beef stock to the pan and simmer until meat has absorbed much of the liquid and it’s thickened slightly. If you work in 4 batches, each batch will use 1/4 of the wine and stock.

Filling assembly: 

Place cooked peas, carrots and meat mixture all together in a large food bin. Using a large spoon or your hands, stir to combine everything thoroughly.

Set aside while you prepare the cauliflower topping...

 

Topping Ingredients:

12 large heads cauliflower, chopped into 2-3” chunks

2 dozen pastured eggs

2 cans full fat coconut milk

1 cup ghee

2 Tbsp Himalayan sea salt

1 Tbsp ground black pepper

Topping Method:

Place cauliflower in large stock pot, filling to within 4” of the top.

Add water to fill 1/4 of the pot.

Bring to a boil over high heat.

Lower heat, keeping just high enough to keep water boiling.

Cook until very fork tender.

Drain water from pot.

Add ghee, eggs, salt and pepper to hot, drained cauliflower.

Using a hand blender, blend until smooth.

 

Plate Assembly:

Fill each plate 2/3 of the way with filling mixture. Top with cauliflower topping, spreading it to cover surface of filling.