Bringing over recipes from Northwest Cavegirls. This is from Cavegirl Kate
Oh my giddy Aunt!
You just have to make this recipe! Us Brits like nothing better than a hearty meal of Shepherd’s Pie and YAY… I made a Paleo/Primal one.
Kids LOVED it and asked for seconds! Packed with nutritious veggies and prime ground bison (buffalo) this dish warmed us up a treat and made our tummy gauges reach full and satisfied!
This Shepherd’s Pie is actually called Farmer’s Pie and it is made with cauliflower mash rather than potatoes!
FIRST…
Make the cauliflower mash!
This recipe was originally published in Paleo Comfort Foods.
Ingredients:
- 1 head fresh cauliflower
- 1/2 cup chicken stock
- shake of pepper
- 1 tbs. minced garlic
Directions:
- Cut cauliflower head into small florets and chunks of stem and steam.
- Place all ingredients in a medium saucepan and bring to the boil.
- Reduce heat and simmer for about 20 mins or until the cauliflower is very tender and can me mashed with a fork.
- Beat cauliflower in either a food mixer or use an electric hand whisk. You can use a potato masher but it won’t be as smooth.
- If your cauliflower is too dry just add a little more stock.
Now you’re ready to make the Shepherd’s Pie 
Here’s the recipe…
The following recipe is an adaptation of the one in the Paleo Comfort Foods cookbook.
Ingredients:
1 tbs. coconut oil
1tbs. minced garlic
2 pounds (900 g) ground bison
2 cups (300 g) onions chopped
2 cups (250 g) carrots, peeled and sliced
2 stalks celery, chopped
1 tbs. fresh rosemary, chopped fine
2 teaspoons dried thyme
2 cans/tins of diced tomatoes
2 tbs. balsamic vinegar
2 tbs. Worcestershire sauce**
6 cups (1½ L) Mashed Cauliflower
1tbs. minced garlic
2 pounds (900 g) ground bison
2 cups (300 g) onions chopped
2 cups (250 g) carrots, peeled and sliced
2 stalks celery, chopped
1 tbs. fresh rosemary, chopped fine
2 teaspoons dried thyme
2 cans/tins of diced tomatoes
2 tbs. balsamic vinegar
2 tbs. Worcestershire sauce**
6 cups (1½ L) Mashed Cauliflower
Directions:
1. Preheat oven to 350°F (175°C).
2. Heat a large skillet over medium/medium-high heat. Add the 1 tablespoon of the oil and once hot, stir in the garlic, being careful not to burn.
3. Add in the bison and stir, combining with the garlic. Cook until the meat is browned.
4. Remove the bison/garlic mixture from the pan, then add in the onions, carrots, celery, rosemary, and thyme.
5. Cook until onions are translucent and carrots and celery softened.
6. Add the meat mixture back into the p
an, and stir in the tomatoes, balsamic, and Worcestershire and bring to a simmer. Simmer until most of the liquid has evaporated off (especially if your tomatoes are really juicy).
7. Pour meat/vegetable mixture into a 9? x 13? (23 cm x 33 cm) baking pan, and with a rubber spatula spread a layer of the Mashed Cauliflower over the top, forming a solid layer of the mash.
2. Heat a large skillet over medium/medium-high heat. Add the 1 tablespoon of the oil and once hot, stir in the garlic, being careful not to burn.3. Add in the bison and stir, combining with the garlic. Cook until the meat is browned.
4. Remove the bison/garlic mixture from the pan, then add in the onions, carrots, celery, rosemary, and thyme.
5. Cook until onions are translucent and carrots and celery softened.
6. Add the meat mixture back into the p
an, and stir in the tomatoes, balsamic, and Worcestershire and bring to a simmer. Simmer until most of the liquid has evaporated off (especially if your tomatoes are really juicy).7. Pour meat/vegetable mixture into a 9? x 13? (23 cm x 33 cm) baking pan, and with a rubber spatula spread a layer of the Mashed Cauliflower over the top, forming a solid layer of the mash.
8. Bake for 20 minutes or until the mashed cauliflower is slightly browned on top.
voilà !
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