Paleo Shepherd's Pie

My breakfast and lunch yesterday were very similar to the day before. I had a banana with a handful of walnuts and a couple of carrots for breakfast. I had a midmorning snack of carrots with a few sunflower seeds, and lunch was another large salad with some of the leftover pork roast from Monday and an orange. I am making an effort to eat more fruit and root vegetables and some starchy tubers because eating lower carb Paleo is not helping me to lose weight. I have read that in order to not damage your metabolism, you have to periodically eat more carbohydrates. As a committed Paleo-ish girl, I choose more Paleo carbs!

Dinner last night was an old fashioned comfort meal:



Paleo Shepherd's Pie:

1 pound ground lamb or beef
2 large carrots, chopped
1 large sweet onion, chopped
1 pound mushrooms, chopped
2 slices bacon minced
1 small can tomato paste
1/2 large cauliflower
1 t. garlic paste or powder
1 T. Oregano
1 t. Rosemary, finely chopped
salt and pepper


Cook the cauliflower in boiling salted water until very tender.
Meanwhile,brown ground meat in a large cast iron skillet. Remove meat and set aside.
Sauté the bacon, onion and carrot and mushrooms in the pan drippings for several minutes until the onion becomes translucent and the carrot is cooked through.
Add the cooked meat back into the pan and mix in the tomato paste, oregano, and salt and pepper to taste until thoroughly combined. Remove the cauliflower from the water, and drain, then blend in a food processor with garlic paste or powder and finely chopped rosemary. (It is also really good with a bit of feta cheese and butter if you do dairy, which we don't unfortunately :() Once the cauliflower is properly pureed, press the meat mixture into the cast iron skillet with the back of a spoon to pack it down tightly, and cover it over with the cauliflower puree. Bake in in the oven for about half an hour at 350, or until golden brown and toasty around the edges. With a salad this should serve about four people.