Almond Coconut Shepherd’s Pie

Almond Coconut Shepherd’s Pie

Ingredients:
2 c. water
1 head cauliflower, chopped
¼ c. almond milk
2 Tbsp. coconut oil
1 ½ tsp. salt
½ tsp. pepper
1 c. diced tomatoes
1 ½ c. beef stock
1 clove garlic, minced
2 tsp. tapioca starch
1 tsp. dried basil
2 lb. ground beef
1 onion, chopped
2 c. carrots, diced
2 c. zucchini, peeled and diced
2 c. kale, chopped

Directions:
1. Bring water to a boil in pot over medium heat. Add cauliflower and cook until
tender, about 7-8 minutes.
2. Drain water and add almond milk, coconut oil, ½ teaspoon salt and pepper
to pot. Using electric beaters, whip cauliflower until smooth. Set aside.
3. In a blender, puree diced tomatoes, beef stock, garlic, tapioca starch, dried
basil and remaining salt until smooth. Set aside.
4. Preheat oven to 350ºF. Grease 9x13” baking dish with nonstick spray.
5. In a large skillet, cook ground beef, onion, carrots, zucchini and kale until
beef is browned. Drain.
6. Transfer beef and vegetable mixture to prepared baking dish. Top with
sauce from blender, then spread cauliflower mash on top.
7. Place baking dish in oven and bake for 30 minutes.
Nutrition Info