Shepherd’s Pie

With cold weather, the need for comfort food increases and one of my favorite comfort foods is Shepherd’s Pie. The flavor of the meat is very reminiscent of a Montréal Meat Pie and is topped with an incredible Cauli-Mash that is so good that I would use it as a side dish. This is a wonderful recipe to discover, especially with several cold months in front of us.

1 head of cauliflower
2 TBSP unsalted butter or ghee
sea salt and pepper to taste
6 sliced of bacon, cut into 1/2 inch pieces
3/4 cup of diced carrots (I used bagged shredded carrots)
2 – 3 cloves of garlic, minced
2 pounds ground lamb or beef
1 – 2 fresh sage leaves (I used 1/4 teaspoon of ground sage)
1/4 teaspoon ground cinnamon
1 cup of frozen peas

1. Preheat oven to 375 degrees.
2. Chop cauliflower into 2 inch pieces and steam on stove for approximately 12 minutes.
3. Once tender, remove and place in food processor along with butter or ghee and desired amount of salt & pepper. Blend until pureed.
4. Cook bacon over medium heat in a skillet. After five minutes, add carrots and a pinch of salt and pepper. Cook for a few minutes.
5. Add garlic and ground meat and blend with bacon and carrot mix.
6. Once meat thoroughly browned, mix cinnamon and sage in.
7. Place meat mixture in an oven-safe baking dish o( 9X9 works great), add peas and top with cauli-mash.
8. Bake for 20 minutes.

OPTIONAL COOKING TIP: I baked my Shepherd’s Pie covered for 20 minutes and then broiled for 5 minutes.  Next time we would remove approximately have the cooking juices.

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