Confession: I've been slacking on the Paleo front. While grains never enter the picture, dairy and sugar can sneak their way into my diet pretty easily if I let them... and a week of birthday celebrations with a surprise weekend getaway (aka eating fest) spell diet disaster. But I'm back home and getting back on track with a healthy, low-carb, whipped cauliflower topped Shepherd's pie. I know the picture ain't pretty (I realized I actually don't own an 8x8 glass dish so had to resort to this ugly silver pan) but I swear it's delicious. 



1 lb grass-fed ground beef

1 half large yellow onion, chopped

1 carrot, chopped

2 loose cups chopped kale 

1/2 can tomato paste 

1 tbsp good olive oil

3 cloves garlic, chopped

sea salt and ground pepper

1/2 tbsp fresh thyme

1 tbsp fresh rosemary

1 head of cauliflower

1/4 cup unsweetened almond milk

1 tbsp grass-fed butter


Preheat oven to 400. Heat olive oil over medium and add onions. Sauté for 5 minutes and add carrots. Cook 5 more minutes before adding chopped garlic. Simmer for 10 minutes, stirring constantly. Add 1/2 tbsp chopped fresh thyme and 1 tbsp chopped fresh rosemary along with a few turns of fresh sea salt and pepper. Add half a can of tomato paste and 1 cup sodium-reduced chicken stock along with 2 cups loose chopped kale and let simmer. In a separate pan, brown ground beef and drain excess fat. Add beef to veggies and mix well. Pour into 8x8 pan.

Meanwhile, steam one head of cauliflower until soft. Add to a blender with 1 tbsp grass-fed butter, 1/4 tbsp unsweetened almond milk and sea salt and pepper to taste. Blend on low until well mixed and then on high for a minute to create a whipped texture. Pour on top of meat mixture and bake for 25 min. Serve warm. 

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