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Shepherd’s Pie

Sunday, 23 February 2014 02:09  by Jessica W.

Shepherd’s Pie is the ultimate winter comfort food. It has rich flavors, warming spices and a comforting texture that just seems to soothe the soul. Don’t let the modest ingredients deceive you; the redolent spices, smoky bacon and golden brown topping elevate the simple flavors to divine.


  • 1 medium head cauliflower or 3 baked, mashed sweet potatoes
  • 2 tablespoons unsalted butter, ghee, or other cooking fat
  • Sea salt and black pepper to taste
  • 6 slices bacon, cut into ½-inch pieces
  • ¾ cup diced carrots (approximately 2 large)
  • 2 to 3 cloves garlic, minced or grated
  • 2 pounds ground lamb or beef
  • 1 to 2 fresh sage leaves, minced
  • ¼ teaspoon ground cinnamon
  • 1 cup peas (thawed if frozen)


  1. Preheat the oven to 375 degrees F.
  2. Chop the cauliflower** roughly into 2-inch pieces.
  3. Set up a pot with 1 inch of water and a steamer basket.
  4. Steam the cauliflower until fork-tender, approximately 10 minutes.
  5. While it’s still warm, puree the cauliflower in a food processor with the butter, ghee or other fat, and season with salt and pepper to taste.
  6. Cook the bacon in a large skillet over medium heat.
  7. When the bacon is about halfway done, about 5 minutes, add the diced carrots along with a pinch of salt and pepper.
  8. Cook for another few minutes, then add the garlic and ground meat.
  9. When the meat is browned and the carrots are cooked through, add the sage and cinnamon and stir to combine.
  10. Place the meat mixture in an oven-safe baking dish (a pie pan or 9 by 9-inch baking dish works well).
  11. Top the meat with a layer of the peas, then a layer of the cauliflower puree.
  12. Bake for 20 minutes.
  13. To brown the top after baking, place the oven rack in the top position, set the broiler to high and place the dish as close to the heat as possible for 5 to 10 minutes, watching closely to avoid burning it.

**If using sweet potatoes instead of cauliflower, bake in the oven for one hour, allow to cool slightly and peel off the skin. While still warm, puree the sweet potatoes in the food processor with the butter, ghee or other fat, and season with salt and pepper to taste.

Source: The 21-Day Sugar Detox

Last modified on Sunday, 23 February 2014 02:20

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