Cottage pie is the beef version of shepherd’s pie. It’s easy enough to throw together. This is an almost-paleo version of it, however I had to use flour as a thickener instead of arrowroot, as I used the last of mine up last night and my amazon box hasn’t arrived yet. I just finished eating a mason jar of leftovers for lunch at work today. It was SO satisfying, and honestly, with so much other stuff going on, you ACTUALLY couldn’t tell that the cauliflower wasn’t mashed potatoes unless you really focused on it. None of this “I swear you can’t tell we took all of the oil out of these brownies and subbed in applesauce” shit.
1 large head Cauliflower
1/4-1/2 cup chicken stock or water or whatever
3T butter (if you’re lactose free, use ghee or coconut oil or bacon grease)
5 cloves garlic, minced or pressed
1T bacon grease
1.3lbs 85% ground beef (grass fed preferably)
4 cups sliced crimini mushrooms
1/2 cup large walla walla onion, chopped
3 carrots, chopped
3 stalks celery, chopped
1 cup kale, ripped apart, tough parts removed
4 T tomato paste
1/4 cup arrowroot, tapioca starch, or other paleo-friendly thickener
10oz or so dry red wine
1/2 cup beef or chicken stock
2T worcestershire sauce
1T fish sauce (red boat brand is the most paleo-friendly)
pinch red pepper flakes
Salt, to taste
For the Cauliflower Puree:
*Boil Cauliflower until it yields easily to a fork. Pour into strainer and let drain/steam.
*After it’s drained fairly well, put cauliflower in food processor and pulse then run(you may need to add a little chicken stock to loosen things up a bit) until a smoothish puree forms. I discovered the “dough” setting on my processor works nicely for this as it varies the speed a little.
*While you’re running the cauliflower in the processor, melt your butter and use a garlic press to crush out your garlic into the butter (over low heat) in a nonstick pan (I used a saucepan). When the garlic begins getting fragrant, dump in the cauliflower mixture and stir thoroughly. Taste and season accordingly. Cook on low to help steam off extra moisture.
For the Filling:
*Melt your bacon grease in a skillet, then brown your beef. Once it starts breaking apart and cooking down, add your mushrooms, and saute until moisture cooks down.
*Add your chopped onion, carrot, and celery and cook on medium low until they begin to soften.
*Add tomato paste and stir, cooking til it starts getting fragrant.
*Sprinkle in flour (alternately, mix up your arrowroot slurry but do not add to pan yet)
*Stir in wine and stock, plus worcestershire and fish sauce, as well as red pepper flakes. Add arrowroot slurry(if using) and stir to combine.
*Simmer to reduce liquid down. Taste, season, taste again. Repeat as necessary.
*Add kale and stir in, it will wilt quickly.
*Transfer beef mixture to large pie plate ( or 2 small pie plates), and spread cauliflower puree on top.
*Smooth out, but leave some hills and valleys – these will be the crispy spots
*Sprinkle very finely shredded parmesan cheese on top to help aid browning and flavor if desired(I grated about 2T worth with my microplane) – this is not strict paleo, but works for lacto-paleo
*Put in 350 degree oven for half an hour, then turn on broiler to brown top, checking every minute.
*Remove and let cool 5 minutes before serving.
Sorry the photo isn’t very appetizing. It’s difficult to make goopy mushy stuff without much color variance look sexy. Plus I was a lot more interested in eating it than fucking around with my camera and props at 6:30.
Per 1/8 recipe