The skinny shepherd's pie

The Skinny Shepherd’s pie Yields 6 to 8 Servings 1 pound grass fed ground beef 1 Head organic cauliflower, puree 2 Tablespoons coconut oil ½ Cup chicken stock 1/2 Cup peas, organic 4 Cloves garlic, organic, minced 1 Roma tomato organic, diced 2 Stalks organic celery, diced fine 1/2 Cup raw parmesan cheese 1 Tablespoon liquid aminos 2 Organic carrots, cut into coins 1 Teaspoon paprika Sea salt to taste Black pepper to taste 2 Tablespoons un-salted butter, organic

*In a oven safe large sauté pan heat coconut oil over medium high heat. When hot add beef. Cook beef until cooked through, this should take 4-5 minutes. When done drain oil from beef and set aside. Using the same pan sauté carrots, peas, celery, and garlic for about 4 minutes. Add beef back to pan with veggies, along with the stock, tomato, liquid aminos, and spices. Allow to simmer while preparing puree cauliflower. Add cauliflower to a pot of salted boiling water. When cauliflower is soft, drain and place in bowl of food processor. Add goat cheese and butter if using. Puree until smooth. If you do not own a food processor, you can finely mash the cauliflower. Heat oven to 350 degrees. Take puree cauliflower and spread evenly over beef mixture. Place pan in oven until mixture is golden brown.