This shepherd's pie recipe is so delicious I can't depend on leftovers. Savory and filling - you'd never believe it's a "clean" recipe. Admittedly, it takes a bit to throw together but the finished product is well worth it.

Ingredients:

Cauliflower Mash

1 medium head cauliflower, cut into florets

2 Tbsp butter

3/4 tsp sea salt

3/4 Tbsp dried parsley

1 tsp garlic powder

Shepherd's Pie Filling

2 Tbsp coconut oil

2 large cloves garlic, minced

1 small vidalia onion, finely chopped

2/3 cup carrots, chopped

2 stalks celery, chopped

1 lb lean ground grass-fed beef, browned

1 Tbsp Worcestershire

1/2 cup organic beef broth

1/2 tsp liquid aminos

1/4 cup tomato paste

1 cup frozen peas

Directions:

Preheat oven to 350*

Place cauliflower in a large pot and cover with water. Bring to a boil. Reduce heat to medium and gently boil with lid on for 10 minutes. Remove from heat and drain well.

Combine cooked cauliflower, butter, salt, 1/2 tbsp parsley, and garlic powder in food processor. Pulse until cauliflower has a consistency of mashed potatoes. Cover and set aside.

Brown the ground beef over medium heat. In a separate pan, fry the oil, garlic, onion and carrots over medium heat until softened (5 minutes). Add celery and and cook for an additional minute. Combine browned ground beef, salt, Worcestershire, broth, liquid aminos, tomato paste, and 1/4 tbsp parsley to the vegetables and simmer over medium heat for 10 minutes (enough time for the flavors to mingle and juice has reduced by half. Add frozen peas in for the last five minutes.

Spread the beef mixture into a 9 x 13 casserole dish and top with mashed cauliflower. I dolloped it out evenly over the top and then smoothed it down with the back of a spoon to evenly distribute it over the top. Garnish with salt, pepper, and parsley according to taste and bake for 45 minutes. Allow to stand for ten minutes before serving.

Enjoy!