Paleo Shepherd's Pie

So Sunday morning started with my parents and I making a frittata for breakfast. We used one chicken breast and a bunch of veggies. While the frittata was baking in the oven, I started the preparation for my Mushroom-Stuffed Chicken Breast by marinading the chicken (see below) and making the mushroom-bacon stuffing.

Chicken Marinade
1/4 tsp dried rosemary
1/4 tsp dried thyme
1/4 tsp garlic salt
1/4 cup lemon juice
1/4 cup extra virgin olive oil

After a late brunch, we went for a 5-mile walk around Stone Mountain and rented a movie on the way home. We started on dinner (below) after the movie ended.

Paleo Shepherd's Pie

1 lb ground beef, grass-fed (substitute with any type of ground meat)
3 carrots, diced
5 mushrooms, sliced
1 onion, chopped
2 cloves garlic
1 tbls fresh rosemary, chopped
1 tbls fresh sage, chopped
1 tbls fresh thyme, chopped
paprika

Mashed Cauliflower
2 cloves garlic, roughly sliced
1 tsp dried rosemary
1 tsp garlic salt
2 cups water or chicken broth
3/4 head cauliflower, roughly chopped

Preheat oven to 400 F.

Saute the ground beef in a large pan on medium heat until browned. Add the onions, garlic, carrots, and mushrooms, cooking until soft. Mix in 3/4 of your fresh herbs. Cover and remove from heat.

Heat the water, garlic, rosemary, and garlic salt in a medium pot on high heat. After it boils, reduce to medium-high heat and add the cauliflower in a steamer basket (I used a stainless steel collapsible steamer basket). Cook until cauliflower is soft and starts to fall apart when stuck with a fork. Remove from heat and let cook for a few minutes. Place into a blender and blend until smooth. Transfer to a bowl and stir in your remaining herbs.

After blender

Before the oven

Transfer your meat/veggie mixture into an oven safe baking pan or corning-ware. Spread the mashed cauliflower across the top and sprinkle with paprika. Bake on the middle shelf for 15 minutes, or until mashed cauliflower is slightly toasty.

We served the shepherd's pie with Roasted Brussels Sprouts and steamed carrots. Enjoy!