Cooking WOD 12.13 Paleo Shepherds Pie

From http://fastpaleo.com/shepherds-pie/

INGREDIENTS:

• Filling: 2 pounds ground beef 
• 2 Tbsp EV Olive Oil (or Coconut Oil)
• 1 Tbsp Fresh minced Rosemary, 1 Tbsp Fresh minced Thyme, 1 carrot - grated or minced, 1 onion - grated or minced
• 1.5 Tbsps Worcestershire Sauce, 1 small can tomato paste, Red Wine, 1/2 c Chicken Stock
• Cauliflower Mash: 1 head cauliflower, cut into small pieces
• 2 parsnips, cubed
• 3 Tbsps coconut butter, 1/4 c coconut milk
• 2 tsp granulated garlic
• salt & pepper, to taste
• Parmesan cheese, grated (optional)

1. Put chopped cauliflower and parsnips in large pan of water and boil until both are soft.

2. Meanwhile, preheat the oven to 400.  Warm the olive oil in a large pan over medium heat.  Add ground beef and cook until browned nicely.

3. When meat is browned, add fresh herbs.  Stir for a minute or so, then add onions and carrots.  Stir and let cook for 2-3 minutes or until onions start to get soft.

4. When parsnips and cauliflower are soft, drain in sink.

5. Add sauce and stir, then tomato puree, stirring until combined.  Splash a few good glugs of red wine (1/2 cup?) and let sweat for 3-4 minutes.  Add chicken broth, stir.  Turn heat down to low and let sit.

6. Blend parsnip and cauliflower in food processor, adding butter, coconut milk, salt, pepper and garlic.

7. Fill large pie pan or casserole dish with meat mixture, about 2" high.  Cover meat with veggie mash and smooth nicely.  Sprinkle a generous amount of grated parmeson on top (optional).

8. Put in 400 degree oven for 18-20 minutes until top is golden brown.