Pete Evans Paleo Sheperds Pie Food

PETE EVANS PALEO SHEPERDS PIE

Pete Evans Paleo Sheperds Pie image

From Australian Gourmet Traveller - delicious. This is the recipe as written however I do modify quite a lot as I find the flavour quite bland. I add a lot more cumin, salt, pepper and paprika and sometimes chilli flakes to taste. I find it best to keep tasting until it is right.

Provided by Wendys Kitchen

Categories Low Protein

Time 1h15m

Yield 1 pie

Number Of Ingredients 13

Ingredients

80 g coconut oil
2 celery ribs, finely diced
2 carrots, finely diced
1 onion, finely diced
4 garlic cloves, finely chopped
3/4 teaspoon ground cumin
600 g coarsely minced grass-fed beef
2 1/2 tablespoons tomato paste
1 teaspoon coarsely chopped thyme
375 ml beef stock
80 ml dry red wine
800 g cauliflower, broken into florets, stalk coarsely chopped
1/3 cup loosely packed flat leaf parsley, coarsely chopped

Steps:

Preheat oven to 180°C Heat 2 tbsp fat in a large frying pan or saucepan over medium-high heat. Add celery, carrots, onion, garlic and cumin and stir occasionally until vegetables soften and begin to brown (5 minutes). Add beef, increase heat to high and stir occasionally until browned (8-12 minutes). Add tomato paste and thyme and cook until paste darkens (1 minute), then add stock and wine, reduce heat to medium-high and simmer, stirring occasionally, for about 10 minutes until slightly thickened.
Meanwhile, cook cauliflower in a saucepan of boiling water until tender (8-10 minutes). Drain in a colander, then process in a food processor until smooth, add remaining fat, blend to combine and season to taste.
Spread meat mixture in a shallow ovenproof dish. Top with the cauliflower purée and smooth top. Bake until top is light golden and bubbling (30-40 minutes). Sprinkle with parsley and serve hot with a homemade relish and salad.

Nutrition Facts : Calories 7516.6, Fat 239.4, SaturatedFat 123.3, Cholesterol 131, Sodium 8742.3, Carbohydrate 1167.4, Fiber 462.9, Sugar 450.8, Protein 457

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