Healthy Shepherd's Pie

From YavelWiki

Ingredients

• 1 batch Mashed Cauliflower
• 1 1/2 tablespoons coconut oil
• 1 medium onion, diced (about 1 cup)
• 2 carrots, peeled and finely diced (about 1 cup)
• 2 cloves garlic, minced (about 2 teaspoons)
• 2 pounds of ground lamb
• salt and black pepper to taste
• 1 tablespoon tomato paste
• 1 cup beef or chicken broth
• 1 teaspoon coconut aminos
• 2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme leaves
• 3 egg whites
• paprika, for garnish

Steps

1. Preheat the oven to 400 F
2. Heat a large skillet over medium-high heat about 3 minutes. Add coconut oil and allow it to melt. Add the onion and carrot, reduce heat to medium-low and cover; allow the vegetables to get soft but not brown, about 5 minutes.
3. Add the garlic to the pan and stir until fragrant, about 1 minute. With your hands, crumble the ground lamb into the pan and break up large chunks with a wooden spoon. Saute until it's cooked through and brown, about 5-10 minutes. Taste, then season with salt and pepper.
4. Add the tomato paste, broth, coconut aminos, rosemary and thyme to the pan. Stir to combine, then bring to a boil and simmer uncovered until most of the liquid has evaporated, about 10 minutes. Set the pan aside and let it cool for 10-15 minutes. Scramble the egg whites until frothy and blend into the meat mixture.
5. To assemble the shepherd's pie, spread the meat mixture evenly in a 12x6-inch (2.2 quart) baking dish. With a rubber scraper and a light hand, spread the mashed cauliflower on top of the meat. Gently drag the tines of a fork in a zigzag pattern across the surface to create a texture - the peaks and valleys turn a lovely golden brown in the oven. Sprinkle the top lightly with paprika.
6. Place the pan on the middle rack of the oven and bake for 25-30 minutes, until the top begins to brown. Remove to a cooling rack for 5-10 minutes before serving.