Cauliflower Mash Shepard's Pie

Cauliflower Mash Ingredients

1 large cauliflower head, cut into florets, about 1-inch in size
1 cup organic, full fat coconut milk (canned, BPA-free, gum-free)  
1/4 cup nutritional yeast
Himalayan pink salt and ground, black pepper to taste

Cauliflower Mash Directions

1) Add cauliflower to a steamer, cover, and steam over a pot of boiling water until tender. 
2) Once tender, remove cauliflower from heat and add to food processor with coconut milk, nutritional yeast, salt and pepper, and process until creamy and smooth.
3) Adjust salt and pepper to taste.
4) Set aside for use in Shepard’s Pie. 

Shepard’s Pie Ingredients

1 pound ground, organic grass-fed beef
1 28 oz. can San Marzano tomatoes, chopped
1 12 oz. package of frozen, organic mixed mushrooms
8 oz. frozen, organic spinach
1 tbsp. extra-virgin olive oil
1 tsp. coconut aminos
1 tsp. garlic powder
1 tsp. onion powder
Himalayan pink salt and ground, black pepper to taste

Shepard’s Pie Directions

1) Preheat oven to 350 degrees F.
2) Heat olive oil over medium heat in a sauté pan. Add mushrooms and spinach and sauté until vegetables are tender and all of the liquid from the vegetables has evaporated.
3) Add beef, tomatoes, garlic powder, onion powder, coconut aminos, salt and pepper to vegetables. Simmer until beef is cooked to at least rare and liquid from the tomatoes has evaporated.
4) Adjust salt and pepper to taste.
5) Transfer beef mixture to an 8" x 8" casserole dish and top with cauliflower mash.
6) Heat for approximately 10 minutes, or until cauliflower is hot and bubbling.
7) Remove from oven, serve and enjoy!