Shepherd's Pie

Ok, this recipe is DELICIOUS!!!!!! Even my non-primal family members were quick to applaud this tasty dish. The only thing I'd do differently is next time I might use a head and a half of cauliflower. There just wasn't enough for my taste. Enjoy!

Ingredients:
*1 head of cauliflower
*4 tablespoons butter
*1-3 tablespoons cream (optional but so worth it)
*S&P to taste
*3 T olive oil
*1 medium onion, chopped
*1 cup frozen organic peas and carrots, thawed (I only used green beans and it was still delicious)
*3/4 cup frozen organic green beans, thawed
*1 lb grass-fed organic ground beef or bison
*1 T coconut flour or almond meal (I used almond meal)
*3/4 cup beef stock or broth
*1 T chopped fresh thyme or 1 tsp dried
*1 T chopped fresh rosemary or 1 tsp dried (I used dried on both)

Directions:

*Preheat oven to 400 degrees. Break the cauliflower into chunky pieces and steam until just tender. Put in the food processor with 2 T butter and process until smooth. Add S&P to taste. Optional: Add cream 1 tablespoon at a time until smooth but still fairly thick. Set aside.

*Heat oil in a skillet over medium-low heat. Add onion and saute several minutes until soft. Add beef and cook for about 5 minutes, (I just cooked it till the meat was brown) stirring to break up meat so it browns evenly. Add peas, carrots and green beans and cook for another 5 minutes. Stir in the flour/meal. Add broth and herbs and reduce the heat to low/simmer, stirring occasionally, for about 5 minutes. Add S&P to taste. Remove from skillet and put into a 9-inch deep dish pie pan. Spread the cauliflower on top. Scatter 2 T butter cut into small pieces on top of the cauliflower. Bake 30-35 minutes.