Paleo Cottage Pie (Shepherd's Pie)

Rest Day! I am tired, and sore, and I think I slacked off the protein again...so I came home and ate chicken. I can't go to bed early tonight though...

Are you cooking ahead for your week? Making extra here and there to save for another meal? Food prep really is key to making paleo work since processed foods are a no-no. There is no quick bowl of cereal, bagel and cream cheese, frozen dinner, or quick pasta.

Paleo Cottage Pie

(It's not paleo Shepherd's pie because it doesn't have lamb.)

1 lb. ground beef

2 links hot Italian sausage

1 onion, chopped

4-6 carrots, sliced

4 celery stalks, sliced

3 zucchini, sliced

mushrooms, sliced

3/4 c. beef broth

garlic, minced

thyme, dried or fresh

s&p

2 heads cauliflower, roughly chopped

Brown the meats. Remove from the pan and set aside. Saute the onions, carrots and celery in the same pan, using the drippings and adding more olive oil if needed. Add the garlic, zucchini and mushrooms and thyme and saute quickly. You do not want anything to cook too long, so make sure nothing is getting mushy. Add the beef broth and the meat, then allow this to cook for a about 5-10 minutes. The stock should reduce some, but you still don't want mushy vegetables. Put this pie filling into a 9x13 casserole dish.

Steam the cauliflower until very soft. Drain and return to the heat for a couple of minutes to cook of any extra water. Smash the cauliflower, like mashed potatoes, adding s&p to taste. You can also add a tablespoon or two of butter and/or a little cream. Spread the mashed cauliflower over the filling. Bake for 30 minutes at 375 degrees.