Curried Shepherds Pie with Butternut Squash
I traditionally cook Italian Asian fusion so when I was inspired to create this Curried Shepherds Pie Recipe I surprised myself. Now of course I had to adjust from the traditional ingredients to accommodate my paleo/ketogentic lifestyle. It turned out not to be a problem at all, but then again I never have been one to follow the rules.
1 lb grass feed bison (or whatever meat you wish)
1 head organic cauliflower – riced
1 package organic mushrooms (any kind) – chopped
1 large organic yellow onion – chopped
4 large cloves organic garlic – chopped
4 stalks organic celery – chopped
3 organic carrots -chopped
2 sprigs organic rosemary – chopped
1 smallish organic butternut squash (or buy a bag already cubed like I did)
Several Tbls grass fed ghee
¼ cup organic full fat coconut milk
2 ish cups bone broth (I used my homemade frozen cubes)
2-3 Tbls curry powder
Garlic and Onion granules
3 Tbls nutritional yeast
Heat oven to 350.
I ran the onion, garlic, celery, carrot, mushrooms and rosemary through my handy dandy chopper in small batches.
Melted a couple of Tbls of ghee over med heat in my large iron skillet and added the chopped veg, seasoned and sautéed until tender, several minutes.
Next I added my meat and browned.
I then added several frozen bone broth cubes, maybe 8-10. Heated through, then added my cubed squash, turned down to low heat and simmered while I made my cauliflower topping. About 15 mins or so.
I ran my cauliflower through my chopper to rice and then placed in a saucepan over med heat with 2 Tbls ghee. Heated through, seasoned with s&p, onion granuales, coconut milk and nutritional yeast. I was looking for the consistency of mashed potatoes.
I topped my veg and meat mixture with my cauliflower and placed into oven to bake for 20 mins. Serve and Enjoy!