Paleo Shepherd’s Pie

Preheat oven to 375ºF and spread walnuts out on a small baking sheet. Bake until golden brown and toasted, about 6–7 minutes. Set aside and increase oven temperature to 400ºF.

Peel and roughly chop potato and add into a large pot. Cover with at least 1 inch of water, as well as 1/2 teaspoon sea salt. Bring to a boil on high heat. Once boiling, reduce heat to medium-high, to keep a steady boil, and cook until fork-tender, about 15–20 minutes. Once cooked, drain and set aside.

While potatoes cook, heat 4 teaspoons ghee in a large nonstick pan over medium-high heat. Add carrots and onion and cook until they begin to soften, about 5–7 minutes.

While veggies cook, place toasted walnuts and raw cauliflower in a large food processor and pulse until broken down and it resembles the size of ground beef. Add cauliflower mixture, garlic, remaining 1/2 teaspoon salt and a pinch of pepper into the pot and cook until cauliflower begins to soften, only about 3 minutes.

Reduce heat to medium and add broth, tomato paste and ground thyme. Cook, uncovered, until all the liquid is absorbed, about 8–10 minutes. Transfer to an 8×8 inch baking pan, really pressing it into the pan.

Place the potatoes in a large bowl and add remaining 4 teaspoons ghee, as well as salt and pepper to taste. Use a potato masher to mash until smooth and creamy. Gently spread over top of the veggie mixture, leaving the top a little uneven so the potatoes brown.

Bake until potatoes have lightly browned, about 35–40 minutes. Let stand for 5 minutes to cool, and the garnish with fresh parsley and devour!

Note: I use my 3 cup food processor to chop the veggies—huge time saver!