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Shepherd's Pie

Serves 4

Ingredients

1 tbsp olive oil
1-1/2 organic garlic cloves, minced
½ large organic onion, finely chopped
¾ lb grass fed ground lamb (not a lamb fan? Try ground beef instead)
1 large organic carrot, finely chopped
1 organic celery rib
3-4 fresh thyme sprigs
1-1/2 cups fresh chicken stock
2 tbsp organic tomato paste
1-1/2 tsp Worcestershire sauce
2 tbsp red wine
Sea salt and ground black pepper to season
2 tsp organic green onions or chives to top

Whipped Cauliflower topping (America's Test Kitchen Easy Everyday Keto recipe)

Method

1. Heat olive oil in casserole over medium heat. Add garlic and onion soften for 1-2 minutes.

2. Add ground lamb and brown.

3. Add carrot, celery, and thyme and soften for 2-3 minutes.

4. Return lamb to pan. Pour in stock, then stir in tomato paste, Worcestershire, and red wine until combined. Season with salt and pepper, bring to boil, then reduce to simmer and cook gently until liquid is nearly gone, stirring occasionally.

5. Meanwhile, make the whipped cauliflower and set aside; keep warm.

6. Place the lamb and vegetables in a serving bowl, top with whipped cauliflower.

7. Put in oven at 350 until edges of cauliflower begin to brown.

8.  Sprinkle green onions or chives on top of whipped cauliflower. Serve.

SD! Test Kitchen/November 2020



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