Shepherd's Pie

Introducing my husband to primal food was a bit of a challenge, but this recipe had no problems. When I first made it, I mixed one small potato about the size of my fist with the cauliflower to give it a potato taste. But I've since made it without any potato and it's just as good.

1 1/2 lbs ground beef or ground lamb, grass-fed if possible.
1 medium onion, chopped.
1 16 oz container pureed tomatoes or tomato sauce
1 tsp thyme
1 tsp rosemary
1 tsp garlic
1 head cauliflower
2 tbsp butter or olive oil
2 tbsp heavy cream, optional
2 tbsp grated cheese, optional
salt and pepper to taste.

Equipment needed: Multipurpose pan that can go from stovetop into oven or frying pan and casserole dish. Food processor or mixer to puree cauliflower.

Wash the cauliflower and break it into pieces. Without adding any extra water, steam it in the microwave until it's tender. Drain.

Brown the ground beef on the stovetop. Drain fat. Add onions and cook until translucent. Add tomato sauce and spices and let simmer on low to blend flavors.

Puree cauliflower with butter and cream. Add salt and pepper to taste. Smooth it on top of the ground beef mixture. Dot with butter or sprinkle cheese on top if desired. Bake at 375 degrees for approx 30 min.

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