Cauliflower Shepherd's Pie

This is delicious comfort food! Don't forget the Cholula.

Shepherd's Pie with Mashed Cauliflower

Total Time 1 hour

Servings 6

Ingredients

• 2 heads cauliflower cut into large florets
• 1 large onion diced
• 2 carrots diced
• 2 ribs celery diced
• 3 cloves garlic minced
• 1.5 pounds ground lamb or beef
• 2 tablespoons tomato paste
• 1/4 cup Cholula Hot Sauce
• 1 tablespoon fresh thyme
• 1 tablespoon fresh parsley
• 1 cup beef stock
• 1 tablespoon arrowroot powder
• 3 tablespoons + 1 teaspoon ghee divided
• 1 +1/2 teaspoon sea salt divided
• 3/4 teaspoon black pepper divided

Instructions

1. Preheat the oven to 400°F.
2. Pour a few inches of water into a large pot lined with a steamer basket and bring it to a boil. Add the cauliflower florets, cover, and steam until they are very tender, about 10-12 minutes.
3. Using a hand mixer or food processor, blend the cauliflower with 2 tablespoons of ghee, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until smooth.
4. Meanwhile, heat a tablespoon of ghee in a large skillet over medium high heat. Add the onion, carrot, and celery and cook until tender, about 5-6 minutes.
5. Add the garlic and cook until fragrant, about 30 seconds.
6. Add the ground lamb or beef and cook until brown.
7. Stir in the tomato paste, Cholula, thyme, parsley, 1 teaspoon of salt and 1/2 teaspoon black pepper.
8. Dissolve the arrowroot powder in the beef stock, then add to the skillet. Bring to a simmer and cook until the mixture thickens, about 5 minutes.
9. Lightly grease a 3 quart casserole dish with the remaining teaspoon of ghee. Add in the meat mixture, then spread the mashed cauliflower in an even layer on top.
10. Bake for 30-35 minutes, until the top turns golden brown.
11. Allow to cool for 5-10 minutes before serving with more Cholula.