Rebecca's Shepherd's Pie

Shepherd’s Pie

1 tablespoon butter or olive oil
1 cup shallots, diced
1 garlic clove, minced
4 slices pork or turkey bacon, diced
2 cups diced carrots and parsnips
1 cup diced celery
½ cup frozen peas
1 pound ground turkey or beef
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon sea salt
1 teaspoon black pepper
½ teaspoon paprika
1 heaping tablespoon tomato paste
1 teaspoon Worcestershire sauce (or coconut aminos)
1 cup chicken broth

2 large heads of cauliflower, trimmed & chopped
2 tablespoons butter or olive oil

Heat butter or olive in a very large skillet.  Sauté onion for 15 minutes or until soft. Add bacon pieces and sauté until brown, about 10 minutes. Add carrots, parsnips, and celery to pan and sauté for 10 more minutes or until soft. Add ground meat and sauté until brown. Season mixture with thyme, rosemary, sea salt, black pepper, paprika, tomato paste, and Worcestershire sauce.  Add chicken broth and cook until liquid has reduced to a thick sauce.  Add the frozen peas and cook until heated through.

Pour meat mixture into a 9x13 inch baking dish.

Cook the cauliflower in a large pot of boiling water until soft.  Drain and place in a food processor with a couple of tablespoons of butter or olive oil.  Puree until smooth.

Pour mashed cauliflower over meat mixture.  Sprinkle with paprika and salt & pepper. Bake at 350 degrees for 30 minutes.