Cleanse friendly Shepherd's Pie

So on Wednesday here in Colorado we had a really nasty Blizzard!  So much so that both of us got stuck at home for the day.  I wanted something really warm and hearty to make, so I came up with this little gem!

Shepherd's pie is one of my favorite comfort foods!  Just thinking of the potatoes, the cheese, the beer stout sauce...mmmmmmmm.. OK enough dreaming!  I had to think of a way to make this friendly for the cleanse!  Then it dawned on me...mashed cauliflower in place of the potatoes...and no cheese.  Then came the thought of the missing beer..what to do there? Well just a basic "gravy" I guess could work.  I knew that I needed to pack it full of flavor in order to make this work, that's why I added the mushrooms!

It definitely hit the spot, and was very comforting for a cold day like it was!  We ended up with a little over a foot of snow, which is crazy!!  Just walking and playing in the snow was a work out in it's self!! And we did just that! Ok ok, enough blabbing! Here's the recipe for ya! (sorry the pic isn't the best, totally forgot to take a picture before diving into it!)

Cauliflower Shepherd's Pie

1 lb grass feed beef

bag of frozen carrots and peas

2 cups diced mushrooms

2 T oil of choice

2 celery stalks

2 cloves garlic diced

1 yellow onion

1 head cauliflower

1 cup beef broth

1 T worcestershire sauce

2 T gluten free flour

1/4 C coconut milk

salt and pepper to taste

Preheat oven to 400 degrees

In a saucepan heat up oil over medium high heat.  Saute onion, celery, and mushrooms until onions are translucent. Add garlic and cook until it becomes fragrant. Set aside.

In same pan brown ground beef until done.  Add flour to beef stirring well, and cook for additional 2 minutes.  Stir back in onion, mushroom, celery mix, along with frozen carrots and peas.  Whisk in beef broth, worcestershire sauce, salt and pepper, and bring to a simmer.  Simmer for about 5 minutes, until gravy becomes thick.  

Meanwhile take head of cauliflower and break down.  Place in a microwave safe bowl, and just cover with water.  Cover with plastic wrap and microwave on high for 5 minutes.  Let sit an additional 5 minutes.  (test the cauliflower with a fork to make sure it is tender.  If not microwave until it is)

After cauliflower is super tender, drain off water and blend cauliflower with coconut milk until light and fluffy.  If you need to add more milk you can, but be careful to not make too soupy. Add salt and pepper to taste.  

Layer the beef mixture in the bottom of a casserole dish then top with the mashed cauliflower.  Spray the top of the cauliflower with cooking spray (I have just canola oil spray) and place in oven.

Bake for 30 minutes.  If top of cauliflower is not browned you can turn the oven to broil for 5 minutes.  Mine personally did not want to brown.

Enjoy!