#1,260: Paleo Cottage Pie

I've been looking to make some form of Shepard's Pie for a while now but kept putting it off.  Then I was looking for a hearty comfort food to make for lunch and dinner for the next few days and decided it was time to give this recipe a try.  I made a few minor changes to the recipe just to give the meat mixture more flavor.  I was able to throw this together pretty quickly too, which is a huge added bonus.  This was delicious!  I absolutely loved it and will definitely be making this again. Next time though I might add some chopped zucchini or spinach to make it even healthier. 

1 1/2 lbs ground beef (I used ground turkey)
1 large head cauliflower
7 cloves roasted garlic
8 oz mushrooms, chopped
1/2 cup chopped carrots
1 small onion, chopped3 Tbsp Dijon mustard

I also added:
   1/2 can of petite diced tomatoes

   2-3 tbsp worchestershire sauce
   1 tbsp dried Italian seasoning
   1/2 tsp dried parsley

Trim the core and leaves off the cauliflower.  Cut the cauliflower into florets and steam until tender.  Add the cauliflower and the roasted garlic to a blender and blend until smooth.  Season with salt and pepper, to taste.

Preheat the oven to 350 F.  Heat 1-2 Tbsp of oil (I used ghee) in a large skillet over medium high heat.  Add the carrots, onions, and mushrooms and cook for 5-6 minutes or until tender.  Season with salt and pepper, to taste.  Set aside.  Add the ground beef to the skillet and cook until browned and cooked through (add the worchestershire sauce and dried seasonings).  Add the cooked veggies, petite diced tomatoes and the Dijon mustard to the skillet and stir to combine.  Pour the meat mixture into a 9″ inch baking dish and top with a layer of the mashed roasted garlic cauliflower.  Bake for 15-20 minutes or until golden brown.