Booty Poppin’ Sunrise Shepherd Pie


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This recipe looks complicated but it’s really not. Its organic, good protein, low-carb, and gluten free if you are sure to get gluten free cheese, most cheese is. The two spices that may be tricky to find are Aleppo Pepper and Canella. I found them both at Dean and DeLuca in Napa- one of my favorite adult toy stores! Allepo Pepper is mild and rich, as is the Canella. Canella comes from the cinnamon family and you can certainly substitute it here. There are a lot of flavors going on here, it is so rich and savory that your brain is gonna think you are eating bad. So good for you it will make your booty pop without making your booty pop!

 8 Servings

Preheat oven to 350. Spray a 9 x 13 inch oval baking dish with a non-stick spray

For the filling:

  • 2 Tbls Coconut Oil
  • 1 lb of Diestels Organic Ground Italian Turkey Sausage
  • 3 Large sliced Cipollini Onions
  • 2 Tbls Minced Garlic
  • 2 stalks of Celery
  • 1 large Red Bell Pepper
  • 1 cup sliced Cremini Mushrooms
  • ½ cup of a Dry White Wine (a cheap Sauvignon Blanc works well)
  • 1/2 cup Chicken Broth
  • 2 cups of cooked Red Lentils
  • 2 cups Shredded Kale
  • 2 smallish green apples peeled and grated
  • 1 Tbls fresh thyme
  • 1 Tbls Aleppo Pepper
  • 1 Tsp Mrs. Dash Table blend

For the Crust:

  • 1 large (3-4 pound) head of fresh cauliflower, cut into small florets
  • 3 cups Skim milk or NF Half and Half
  • ½ cup Coconut Flour
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon freshly ground Canella
  • 1 Tbl dry mustard
  • ½ tsp tumeric
  • ½ cup freshly grated parmesan cheese
  • 8 oz Goat Cheese Crumbles or NF Feta
  • 3/4 cup dry, seasoned Paleo breadcrumbs

 

For the filling: Brown the sausage, once brown add the onions, garlic, celery, and red bell pepper and cook for about 5 minutes or until soft and translucent. Add the mushrooms and cook for 3 more minutes. Add the white wine and broth and reduce by ½. Add all remaining ingredients stirring until all are coated, cook five more minutes and pour into oval baking dish, set aside.

For the crust: Steam the cauliflower in a large pot of boiling water fitted with a steamer basket for 12-15 minutes, or until the florets are very tender. Drain and set aside.  In a large saucepan over medium heat, melt the butter and whisk in the flour until it forms a smooth paste. Continue whisking, cook for about 2 minutes, and then gradually – 1/3 cup at a time – add the NF milk. Continue whisking and cook until the sauce is completely heated through, smooth, and thickened. Remove from the heat and season with the Mrs. Dash, thyme, and canella. Add all ingredients to a mixing bowl and mix at high speed until fluffy. Pour cauliflower mixture on top of the filling and bake uncovered at 350 for, for 15 minutes. Stir together the grated parmesan cheese, goat cheese, and paleo breadcrumbs and sprinkle them over the dish and bake for an additional 10 minutes, until hot and bubbly and the cheese is melted and browned. 

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