Shepherds Pie with Cauliflower Crust

Ingredients:

• 3/4 cups butter from grass fed cows, divided
• 1/2 head cauliflower, broken into florets
• 1 pound ground lamb (or beef), pasture-raised
• 1 cup beef broth
• 3 T. Coconut Flour 
• 1 onion, diced
• 2 carrots, diced
• 1 cup peas
• 1 T. chopped parsley
• Sea salt and black pepper to taste

Instructions: 

1. Preheat oven to 350F.
2. In a large saucepan, cover the cauliflower florets with filtered water and boil until tender. Drain and transfer to a food processor with 3 T. butter. Process until cauliflower is smooth. Season with sea salt and pepper to taste and set aside.
3. Heat the beef broth in a small saucepan until hot.
4. Sauté the onions and carrots with 3 T. butter until they begin to soften. Add the ground meat and optional liver to brown, breaking meat apart into small pieces with a wooden spoon.
5. Sprinkle in sprouted flour, then slowly stir in the hot beef broth and cook until the liquid thickens into a gravy (this is called a ‘roux’).
6. Add the peas and season with salt and pepper to taste.
7. Transfer the meat mixture into a shallow 2-quart casserole dish.
8. Spoon the cauliflower mash over the meat and spread evenly. Use a fork to gently score the top of the mash for decorative texture.
9. Bake for 30 minutes, or until the top is lightly browned. Garnish with chopped parsley and serve.