Shepard's pie is an amazingly rich and hearty meat pie with cooked carrots, peas, onions and smothered in mashed potatoes.
I made a slight variation and used roasted yellow and red bell peppers, roasted poblano peppers and substituted the mashed potatoes for mashed cauliflower.
It was the same satisfaction of a rich Shepard's pie, but gluten free.
1) 2 lbs ground beef
2) 4-5 cloves of garlic
3) 2 tablespoons of olive oil
4) Salt and pepper to taste
5) 1 medium onion
6) 2 roasted poblano peppers
7) 2-3 roasted bell peppers
8) 1 large head of cauliflower
9) 1 stick of grass fed butter
10)1/2 cup of cream
11)Smoked Serrano Finishing sea salt
Season ground beef with minced garlic and medium onion. Add two tablespoons of olive oil to the meat mixture along with salt and pepper to taste.
Roast your peppers on a baking tray drizzled with olive oil at 425 degrees until soft and slightly charred. Remove peppers, dice and set aside. Bake the meat pie in the oven at 425 degrees uncovered until cooked through.
The cauliflower will be chopped into florets and boil on top of the stove until fork tender. Drain and blend in 1 stick of grass fed butter and 1/2 cup of cream.
Add mashed cauliflower to meat pie and top with peppers. Cook for an additional 5 minutes to heat all ingredients.
Remove, serve and sprinkle with Smoked Serrano sea salt.