TIME TO THROW DOWN A RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN!
SHEPHERD'S PIE HAS ALWAYS BEEN A FAVORITE IN THE FIREHOUSE KITCHEN. IT IS ESSENTIALLY A ONE POT MEAL AND CAN FEED A CROWD. AND WHILE THE TRADITIONAL WAY OF TOPPING IT WITH MASHED POTATOES IS GREAT, SOMETIMES WE FEEL LIKE EATING "PALEO" OR JUST WANT TO LIGHTEN THE DISH UP.....AND HERE IN COMES THE CAULIFLOWER "MASH" ! THIS RECIPE COMES FROM FF KEVIN GAINEY, WHO JUST SO HAPPENS TO BE THE NEW "CHEF" AT 555 FITNESS, SO GO GIVE HIM A FOLLOW ON INSTAGRAM @555CHEF !
PALEO SHEPHERD'S PIE
INGREDIENTS:
FILLING
1 LB. GRASS-FED GROUND BEEF
1 ONION, peeled and chopped
1 BAG OF FROZEN MIXED VEGETABLES
1 CUP OF BEEF BROTH
CAULIFLOWER MASH
2 BAGS OF FROZEN CAULIFLOWER, cooked
1/2 C CHICKEN BROTH
2 TBS. GRASS FED BUTTER
FLAVORGOD GARLIC LOVER SEASONING
PROCEDURE:
Preheat oven to 350*
For the "mashed" cauliflower, add the cooked cauliflower and remaining ingredients into a blender and blend well.
For the filling, saute the onion in a pan with some olive oil. When the onion is translucent, add the ground beef and brown. Add the beef broth and mixed frozen veggies.
In a baking dish add the beef mixture, top with cauliflower "mash" and bake at 350* for 30 minutes. Let the pie cool off for a few minutes and serve.