I love this recipe. Last time I made it, I was still experimenting with the mashed cauliflower, but I was a lot happier after the changes I made this time around. Last time I also used a 9×9 glass pan, it was gone too quickly, so I increased the recipe for a larger yield (Yay leftovers!). The vegetables used in the filling can change, depending on what’s available. This time I stuck some zucchini in there for the summer.
2 heads cauliflower
1/2 cup coconut milk
1 tbsp coconut butter
1 tspn coconut aminos
Steam the cauliflower, and then mash with a hand mixer with the remaining ingredients until well blended and the consistency of mashed potatoes. Set aside.
I love having a mixture of hearty colors and flavors.
1 1/2 onions
5 cloves garlic
8 small heads baby Bok Choy
8 stalks or 1 whole heart celery
1 Japanese yam
2 lbs grass fed ground beef or bison
1 1/2 cups chicken broth
In a pan sautée the vegetables with some olive or sesame oil until they start to soften and are tender. Transfer them into the glass baking dish.
Saute your meat until browned, transfer into the baking dish with your vegetables, and stir together to combine. Add the chicken broth then top with mashed cauliflower and smooth. Bake in 350 degree oven for 30-40 min until cauliflower gets nice and golden brown.
Nothing makes hungry mouths water more than a tasty shepherd’s pie in the oven 🙂
shown here served with Bison Meatballs and spinach
Let me start off saying I LOVE Trader Joe’s Light Coconut Milk. It’s cheap ($1 a can) and versatile. I’ve used it for smoothies, curries, soups, and beyond – as well as adding it in small amounts here and there.
This recipe started initially as a mushroom gravy – simmering mushrooms in a little coconut milk until it took on a mushroomy color and the flavors melded together a bit. Then one night, the boyfriend decided he wanted a “creamy soup”, so it popped into my head to take the gravy one step more and make a cream soup. We were both really happy with the results…and the simplicity!
Creamy Mushroom Soup
3 cloves garlic
1 tablespoon coconut aminos
1 tablespoon coconut oil
1/8 cup vegetable broth
1 package sliced shiitake mushrooms
1 package baby Bella mushrooms (sliced)
3 cans trader joes coconut milk
Salt, pepper, sage, thyme
Combine everything but the coconut milk in a pot and let cook over medium heat until mushrooms begin to soften
Add coconut milk turn heat up to medium-high and when it starts to bubble turn back to medium. let simmer until it starts turning brownish (mushroomy color) – keeping an eye on it and stirring as needed.
I would cover it sometimes, but my pot was too small and I was worried about it boiling over.