Skinny Shepherd's Pie

• Gluten free

• Meat

  • 1 lb Ground beef, grass-fed

• Produce

  • 2 Carrots, large
  • 1 Cauliflower
  • 2 tbsp Chives
  • 3 cloves Garlic
  • 1 Sweet onion

• Condiments

  • 1 tbsp Bbq sauce
  • 1 tbsp Ketchup
  • 1 tbsp Soy sauce

• Baking & Spices

  • 1 Pepper
  • 3/4 tsp Sea salt

• Dairy

  • 5 tbsp Ghee

Found on thetoastedpinenut.com

Ingredients

• 1 cauliflower, cut in florets
• 3 tablespoon ghee (butter or coconut oil works)
• 1/4 teaspoon sea salt
• 1 - 2 cloves garlic
• pepper to taste
• 2 tablespoons ghee
• 1 sweet onion, sliced and coarsely chopped
• 2 cloves garlic, minced
• 2 large carrots, coarsely chopped
• 1 lb. grass-fed ground beef
• 1/2 teaspoon sea salt
• 1 tablespoon ketchup
• 1 tablespoon soy sauce (tamari for gluten free)
• 1 tablespoon BBQ sauce
• 2 tablespoons chives, chopped

Directions

• Preheat oven to 350F. Cut the cauliflower into florets and boil them for 8-10 minutes. While the cauliflower is boiling, sauté the onion and garlic in the ghee over medium heat. When the onions start to soften, add the carrots. Continue to sauté until the onions are browned and translucent. Add the meat and chop using your spatula until no longer pink. Add the ketchup, soy sauce, and BBQ sauce. Once the sauce incorporates into the dish and reduces a bit, remove from heat. When the cauliflower is done boiling, drain it and place it in the food processor with ghee, salt, garlic cloves, and pepper (to taste). In a casserole or pie dish, spread the meat evenly throughout the bottom. Add the cauli mash on top the meat and sprinkle with chopped chives. Place it in the oven for 20 minutes. Then, broil on high for 2 minutes.