Paleo Comfort Food: Cottage-Flower Pie

What could be more comforting on a cold winter evening than ground beef and gravy topped with mashed potatoes? I'll tell you what: flavorful ground beef topped with creamy mashed cauliflower!

Cottage pie is a traditionally British or Irish dish made from beef, and it's a kissin' cousin to shepherd's pie, which is made with lamb. The term 'cottage pie' has been around since 1791, when potatoes were introduced as an edible food for the poor. (Um... yeah, let's give the less fortunate poison. That's a great idea!) Back then, cottage pie was topped not with mashed spuds, but with slices that mimicked the tiles on a rustic cottage roof, hence the name.

Meat topped with potatoes isn't only found in the U.K. Natives of Quebec enjoy "pâté chinois;" the French eat "hachis Parmentier;" in the  Middle East, it's "Siniyet Batata," and in the Dominican Republic, they add cheese and call it "pastelón de papa."

I'm callin' mine Cottage-Flower Pie... help yourself to a big serving of comfort and nutrition. I replaced the potatoes with cauliflower, eliminated the green peas, used coconut products instead of dairy, and replaced the Worcestershire – made with high-fructose corn syrup... boo! – with coconut aminos. This recipe can easily be doubled and frozen, and it's pretty quick to make – perfect for a weeknight when you want to crawl into something warm and toasty.

Cottage-Flower Pie

Ingredients
Topping:
1 large bag frozen cauliflower florets, defrosted
1/4 cup coconut milk
1/2 tablespoon coconut oil
salt & pepper to taste
paprika for garnish

Meat Filling:
2 tablespoons coconut oil
1 cup chopped onion (about 1/2 of a large onion)
2 cloves garlic, crushed
2 carrots, peeled and finely diced
1 1/2 lbs. ground beef or lamb
2 teaspoons tomato paste
1 cup beef or chicken broth
1 teaspoon coconut aminos
2 teaspoons fresh chopped rosemary (1 teaspoon dried)
1 teaspoon fresh chopped thyme leaves (1/2 teaspoon dried)
1 egg white

Directions:
1. Make the Topping: Place the coconut milk and defrosted cauliflower in the bowl of a food processor and puree until smooth. Melt the coconut oil on the stove or in the microwave and add to the cauliflower, along with salt and pepper. Take a taste... it's good, right?! Set the cauliflower aside and resist the urge to eat it.

2. Preheat the oven to 400 degrees F.

3. Make the Filling: Heat a large skillet over medium-high heat and add the coconut oil. When it's hot, add the carrots and onions, reduce heat to medium-low and cover; allow the vegetables to get soft but not brown. This takes about 5 minutes.

4. Add the garlic to the pan and stir 'til fragrant, about a minute. Add the ground meat and break up with a wooden spoon, until it's cooked through and brown, about 5-10 minutes.

5. Add the tomato paste, broth, coconut aminos, and herbs. Stir to combine, then bring to a boil, and reduce to a simmer for 10 minutes or so. Set the pan aside and allow to cool for 10-15 minutes. Lightly scramble the egg white and blend into the meat mixture.

6. Assemble It: Spread the meat mixture evenly in a medium-sized baking dish; I used a 2-quart dish that's about 12X6 inches. Spread the cauliflower mixture on top of the meat with a spatula, then with the tines of a fork, lightly create some texture on top – the peaks and valleys make nice brown spots in the oven. Sprinkle lightly with paprika.

7. Place on the middle rack of the oven and bake for 25 minutes or just until the top begins to brown. Remove to a cooling rack for 5-10 minutes before serving. Make sure to serve with a green vegetable or salad (or both!) alongside for maximum tastiness and vitamin power.

Note: If you want to up the veggie ante and don't mind making it even less traditional, chopped greens like spinach, kale, collards, or chard (frozen or fresh) would taste great mixed into the meat.