- 1-2 Tbsp coconut oil
- 1 sweet onion (or 1 1/2 cups leeks), chopped
- 3 cloves garlic, minced
- 2 stalks celery, chopped
- 2 carrots, chopped
- 2 cups mushrooms, chopped
- 3 Tbsp arrowroot starch
- 2 lbs ground lamb (or other ground meat such as beef, chicken or turkey or a combination of meat)
- 1 tsp (or to taste) Celtic sea salt or Pink Himalayan salt
- ¼ tsp white pepper
- 1 ½ tsp dried thyme (or 1-2 Tbsp fresh)
- 2-3 tsp dried rosemary (or 2-3 Tbsp fresh)
- 1 cup broth (preferably homemade) or white wine
- ½ cup chopped flat leaf parsley (or ¼ cup dried parsley), plus additional for garnish
- 1 pkg frozen peas (optional)
- 1-2 heads of cauliflower
- 5 whole, peeled garlic cloves
- 2 Tbsp butter or ghee
- Celtic sea salt and white pepper to taste
- Preheat oven to 425°F.
- Steam cauliflower and garlic in a large pot until tender, about 7-10 minutes (a knife poked in the center should go in easily)
- Place cooked cauliflower and garlic in a food processor
- Add butter and process until smooth.
- Season with salt and pepper. Set aside.
- Heat coconut oil in a large skillet over medium high heat.
- Add celery, onion and carrots and sauté until vegetables are softened and onion is translucent.
- Add mushrooms and cook until they give off liquid and start to brown, about 5 minutes.
- Stir 1 Tbsp of arrowroot starch into the vegetables and cook 1-2 minutes.
- Add meat, break it up, season with salt and pepper and cook until browned.
- Add wine or broth, thyme and rosemary and bring to a boil.
- Lower heat and simmer until gravy thickens and is absorbed by the meat.
- Stir in parsley, peas (if using) and remaining 2 Tbsp arrowroot starch.
- Pour filling into a casserole dish.
- Spread mashed cauliflower evenly over the meat mixture to form a crust.
- Bake for 20-30 minutes.
- Remove from oven and sprinkle with additional chopped parsley.
- Let stand 5 minutes before serving.
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