shepherd's pie

The thing I love about cooking is it's easy to make almost any recipe fit your dietary needs.  I found several different recipes for Shepherd's Pie, but none of them quite fit what I was looking for, so I used them as a reference and made up my own!

gluten-free, dairy-free, vegan, paleo shepherd's pie
Shepherd's Pie

2 tbsp olive oil or coconut oil
1 onion, diced
3 cloves of garlic, minced
4 medium carrots, diced
4 stalks of celery, diced
1 lb ground beef (optional)
1 lb mushrooms, diced (optional if you are using beef)
1 tbsp oregano
1-2 tbsp Worcestershire sauce
1 tbsp mustard
1 8oz can of tomato paste
1 large head cauliflower, cut into florets
1-2 tbsp butter (optional)
1/2 cup canned coconut milk
s&p to taste
1 egg (for egg wash, optional)

Preheat oven to 400°F.

In a large pan, heat olive oil over medium and sauté onion until soft and translucent.  Add garlic and sauté another two minutes, then add carrots and celery. Sauté until carrots begin to soften.

If you are using beef, Add it to veggie mixture and brown on medium high. Otherwise, add mushrooms and cook until soft.  Season with salt, pepper, Worcestershire, mustard and oregano.

Add tomato paste and mix until melts.  Turn heat down to low to make the mashed cauliflower.

In a large pot, steam cauliflower until tender, about 10 minutes. Drain.

Put cauliflower back in the pot with the butter (if using), coconut milk, and salt and pepper. Mash until the cauliflower is smooth. You can also put it in the blender on a low speed to get a smoother texture. Add more coconut milk as needed.

Once the cauliflower is prepared, spoon the filling into a small casserole dish. Spoon the mashed cauliflower on top of the filling. 

Lightly beat the egg (if using) and brush over the mashed cauliflower.

Cook until the top begins to brown, about 15 minutes.