Shepherd’s Pie

This version of the traditional shepherd’s pie is layered with more than just green beans, tomatoes, and ground beef.  This one includes rutabaga, brussels sprouts, and almonds. Instead of the traditional topping of mashed potatoes, this recipe calls for the lower carbohydrate whipped cauliflower.  It is so tasty you may never go back to the old-fashioned type again.  This recipe yields six servings.

Ingredients:
Bottom:
1 tablespoon coconut oil
1 cup mushrooms, sliced
1 small onion, peeled and chopped
1 pound lean ground beef
1 teaspoon dry mustard
1 teaspoon anchovy paste
2 tablespoons tomato paste (See recipe, Chapter 9.)
¼ teaspoon ground black pepper
¼ teaspoon salt
⅛ teaspoon ground cloves
⅛ teaspoon ground coriander
⅛ teaspoon ground cinnamon Dash of fresh ground nutmeg
¼ cup water
Middle layer:
1¾ cups rutabaga, sliced into ½ inch pieces
1¾ cups brussels sprouts, quartered
¼ cup sliced almonds, toasted
Top Layer:
1 head cauliflower
2 tablespoons olive oil
½ teaspoon ground black pepper
½ teaspoon sea salt
1 dash freshly ground nutmeg
½ teaspoon Dijon mustard
2 tablespoons toasted almonds
⅛ cup fresh parsley, chopped

Directions:
1. Warm a skillet over medium high heat and melt the coconut oil.  Add the mushrooms and cook until golden brown.
2. Add the onion and sauté for two to three minutes.
3. Add the ground beef and cook until meat is done.  Drain any excess grease.
4. In a bowl, whisk together the dry mustard, anchovy paste, tomato paste, pepper, salt, cloves, coriander, cinnamon, and nutmeg, along with the water.  When it’s well-blended, pour the mixture over the ground beef mixture and continue to cook for two to three minutes or until the liquid has evaporated.
5. Transfer the mixture to a casserole dish that has been coated with nonstick spray.  Set aside.
6. Cut the cauliflower into florets and put in a pan containing one cup of salted water.  Place a bamboo steam basket on top of the pan and place in it the sliced rutabaga and quartered brussels sprouts.  Bring to a boil and steam for five to seven minutes, or until the steamed vegetables are tender.
7. Roast the almonds in a small skillet over medium heat.
8. Add the steamed rutabaga and brussels sprouts to the casserole dish on top of the meat mixture.  Sprinkle with the toasted almonds and set aside.
9. Place the well-drained cauliflower in a food processor with the olive oil, pepper, salt, nutmeg, and mustard; process until smooth.  Spread on top of the casserole.
10. Drizzle with a little olive oil and place in a preheated broiler for a few minutes so that the top layer becomes crusty and brown.
11. Garnish with the remaining two teaspoons of toasted almonds.  Sprinkle parsley on top before serving.

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