Scrumptious Shepherd's Pie

My good friend from chef school, Jen, and I often make trips to trendy new restaurants. I have to admit, she is the one who is in "the know" and finds most of the cool places that we go. One day last year, she took me to a very hip restaurant in Berkeley. The food and the atmosphere at this restaurant were awesome.  I left there with an idea of re-creating the taste of the dish that I had at the restaurant. I never asked how they made it, but I put a flavor profile together that I really like. It is my version of a Shepherd's Pie.

With all the rain that we have been having here lately in California, I especially enjoy making hearty, comfort foods. This recipe fits the bill. Don't let the ingredient or preparation list overwhelm you. This recipe is pretty easy to make. You can also use mashed potatoes instead of the cauliflower mash.

Prep time: 30 minutes             Cook time: 30 minutes           Serves: 4-6
Ingredients:

• 3 tablespoons coconut oil, divided
• 1 head cauliflower, chopped into florets
• 2 teaspoons curry powder
• 2 teaspoons onion powder
• 2 teaspoons paprika
• 2 teaspoons turmeric
• 1 teaspoons cinnamon
• 2 teaspoons sea salt
• 2 tablespoons organic grass-fed butter or ghee
• salt and pepper to taste
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 celery ribs, diced
• 3 carrots, diced
• 1 1/2 - 2 pounds ground lamb
• 15 oz. organic corn, fresh or canned

Preparation:

1. Preheat oven to 400 degrees.
2. Grease a 2-3 quart casserole dish with coconut oil and set aside. 
3. In a large pot, boil cauliflower until tender. 
4. While cauliflower cooks, mix together curry powder, onion powder, paprika, turmeric, cinnamon, and sea salt in a small bowl. Set aside.
5. Once tender, drain the cauliflower and mash it with 2 tablespoons of organic butter until smooth (can also use food processor).
6. Season with salt and pepper to taste and set aside.
7. On the stovetop, heat 2 tablespoons of coconut oil in a large skillet over medium high heat.
8. Add onion, garlic, celery, and carrots and cook until they soften, about 5 minutes.
9. Add the ground lamb and 2-3 tablespoons of the spice blend to taste. 
10. Cook lamb until browned.
11. To assemble, spread the lamb mixture on the bottom of the casserole dish, then layer with organic corn, and lastly top with the cauliflower mash.
12. Smooth with a spoon and bake for 30 minutes or until top is brown and bubbly. ENJOY!