I came up with this twist on a classic Shepherd's pie to give my husband some variety. He loves it and it's a very quick, easy dish to put together.
1 lb. ground meat (lamb is classic, but it can be beef, veal, chicken - whatever you have on hand)
1/2 cup riced cauliflower and/or broccoli
1/2 chopped onion
1/2 cup frozen peas (optional)
4-5 chopped mushrooms (Baby Bella or Shiitake)
1/4 cup organic ketchup or tomato sauce
Mashed potatoes (either left over home made or organic pre-made) or mashed cauliflower
Pasture butter, salt, pepper, paprika
Saute the riced veggies, chopped onion and mushrooms in a tablespoon of olive or avocado oil until tender. Add in the ground meat and cook until browned.
Combine sauteed veggies, ground meat and ketchup or tomato sauce and seasonings except for paprika.
Divide into two small baking dishes sprayed with spray oil. Top each with the mashed potatoes or cauliflower. Smooth the the top. Dot with a few pats of butter and sprinkle with paprika.
Bake at 350 until potatoes are lightly browned and meat mixture is bubbly.