1 lb lean ground beef (grass fed)
4 tsp minced garlic
2 large eggs
Salt & pepper
2 bags frozen cauliflower
1 bag frozen peas
1 bag frozen carrots
Butter (real butter)
Dubliner cheese of desired
Place cauliflower in large pot with water to bring to a boil.
Meanwhile, add chopped shallot, olive oil and garlic to a pan sautée over medium heat until fragrant.
Add beef and salt and pepper and Italian seasoning.
Add 2 eggs when meat is half way browned.
When cauliflower boils, keep at a boil for 8-10 minutes until the florets fall apart with a fork.
When meat is browned, put into a greased casserole dish. Do not drain meat!
Layer frozen carrots and peas.
When cauliflower is ready, drain and mash adding salt, pepper, butter to your taste and a bit more minced garlic.
Top off the Shepard pie with mashed cauliflower.
Add dots of butter and paprika.
Bake at 350° for 35-40 minutes.
Serve warm. Add shredded Dubliner cheese is desired.