When I received my copy of The Ancestral Table from my friend Russ Crandall, the beautiful photography and rich, hearty meals really enticed me. Shepherd’s Pie has always been a favorite dish of mine, so this recipe was definitely something I was thinking my whole family would love to try. Russ generously let me post his recipe on my site to share with my readers. If you are trying to eat a real food diet, this book is a great resource. The Shepherd’s Pie was seasoned well, the potatoes were fluffy and made a nice crunch when browned. I usually use lamb when making it, but tried it with beef this time and really loved the results. It’s a warm, home-style comfort dish that I’m sure you’ll love!
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- 3 slices bacon, cross-cut into ¼ inch pieces
- 1 medium cauliflower head, cut into uniform pieces
- 2 large eggs
- Kosher salt
- Freshly ground black pepper
- 2 TBS ghee or fat of choice
- 1 small yellow onion, minced
- 4 ounces cremini mushrooms, thinly sliced
- 1 (1-inch) piece fresh ginger, peeled and finely grated (about 1 TBS)
- 2 TBS coconut aminos
- 1 tsp coconut vinegar
- 1 tsp paleo friendly fish sauce
- 2 scallions, thinly sliced
- 2 TBS chopped fresh cilantro
- Cook the bacon in a large skillet over medium heat, stirring occasionally.. Once it crisps up, about 15 minutes, transfer the crunchy bacon to a paper towel lined plate with a slotted spoon.
- While you're crisping the bacon, toss the cauliflower into a food processor, and pulse until it's the size of rice grains. Pro tip: don't overdo it. We don't want liquid cauliflower.
- In a small bowl, whisk the eggs together with salt and pepper to taste. Pour the eggs into the hot bacon drippings, and fry up a thin egg omelet. Remove the omelet from the pan, slice it into ribbons, and set aside.
- Melt the ghee in a skillet over medium-high heat, and add the onions along with a sprinkle of salt and pepper. Once the onions are soft and translucent, about 5 minutes, throw in the sliced mushrooms. When the mushrooms are browned, add the grated ginger and stir for 30 seconds to incorporate.
- Add the cauliflower "rice," season with a bit more salt and pepper, and mix the ingredients together. Place a lid on the skillet, turn the heat down to low, and cook for about 5 minutes with the skillet covered. The "rice" is ready when it's tender but not mushy.
- Season with coconut aminos, coconut vinegar, and fish sauce. Before serving, mix in the scallions, cilantro, omelet slices, and the reserved crispy bacon.
The leftovers made for a pretty lunch the next day.