Work, workout, cooking, and creating recipes can be overwhelming. That's why I have to have a work-life balance.
Americans work more than anyone in the industrialized world. We also take less vacation, work longer days, and retire later.
I think a Healthish lifestyle is about taking a vacation and enjoying life, so I'm taking the weekend off from creating recipes because I'm taking a vacation during this Covid-19 pandemic.
That doesn't mean I don't have recipes I've cooked in the past. Oh, I have a book and pictures of recipes from years of Healthish cooking. I've got paleo, low-carb, and keto-friendly recipes for you all, this Butternut Squash & Cauliflower Mash shepherd's pie satisfies your taste buds and your eating plans.
Remember I cook it, I eat it, so I know you'll love it.
Ingredients
Meat and Veggie Filling
1 lb. Ground beef
1 ½ cups rainbow carrots (diced)
1 ½ cups frozen green beans (chopped)
1 large shallot (sliced)
2 garlic cloves (minced)
2 tbsp ghee or butter
½ tbsp tomato paste
½ tbsp low-sodium soy sauce
½ tsp salt
½ tsp black pepper
½ tsp ground rosemary
½ tsp thyme
Cauliflower and Butternut Squash Mash Topping
2 cups butternut squash (peeled and diced)
2 cups cauliflower florets
1 tbsp. ghee or butter
2 tbsp. coconut cream
¼ tsp salt
¼ tsp pepper
Directions
Fill a large saucepan with water and bring to a boil. Add in cauliflower florets and diced butternut squash, then reduce to a simmer. Cook for about fifteen minutes, or until soft.
Drain cauliflower and squash, then add to a food processor or use an immersion blender. Add one tablespoon of ghee (or butter), two tablespoons of coconut cream, salt, and pepper. Blend until smooth and set aside in a bowl.
Add one tablespoon of ghee (or butter) to a large pan on medium heat, and mix in half of the shallots and crushed garlic. Cook for about 1-2 minutes, then add ground beef.
Season with one-half teaspoon of salt and pepper and break beef into small pieces. Cook until browned (about 5-7 minutes), then place in a bowl and set aside. Drain grease from the pan.
In the same pan, cook veggies. Add one tablespoon of ghee (or butter) to pan on medium heat, and incorporate remaining shallots and garlic. Cook for 1-2 minutes, and then add diced carrots and chopped green beans. Sprinkle salt and pepper. Add half teaspoon of rosemary and thyme, and cook for 5-7 minutes until carrots are slightly soft.
Once veggies are cooked, add ground beef back to the pan. Add half tablespoon of tomato paste and soy sauce. Stir well until fully incorporated. Then, remove from pan and place in baking dish.
Add cauliflower and butternut squash mash over the top of meat and veggie filling. Preheat oven to 375F. Bake for about thirty minutes, or until edges are golden. Let sit for 5-10 minutes.
Enjoy!
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