Skillet Shepherd's Pie

When making this recipe, I use every burner, but it is relatively quick to make.  The mashed cauliflower topping comes from Melissa Joulwan but is doubled.  Serves 6.

Meat & Vegetable Filling:

• 1 lb. ground lamb or beef (lamb is better)
• 1 tsp. salt
• 1/2 onion diced
• stalk of celery diced
• 1 1/2 tsp. dried crushed rosemary
• 1 tsp. thyme
• 1/2 tsp. sage
• 1/2 tsp. turmeric
• 1 pkg. frozen peas & carrots, cooked following pkg. directions OR steam 2 cups of thinly sliced carrots until soft and 2 cups of frozen baby peas, cooked 
• 2 cups frozen petite whole beans broken into smaller pieces (can cook peas and beans together in same pot)

Topping:

• 2 16 oz. pkg frozen cauliflower or 3 12 oz. bags, cooked until very soft in separate pot
• 1 c. coconut milk
• 2 1/2 TBSP coconut oil
• 1 tsp. minced garlic
• 1 tsp. salt
• pepper to taste
• 2 TBSP dried chives

Cook filling vegetables according to package directions in one pot.  At the same time, cook the cauliflower in a separate pot until very soft.  While vegetables are cooking, brown ground lamb in a large skillet with onion and spices.  When browned, place meat in a colander over a bowl to drain of fat.  Drain filling vegetables and mix meat and vegetables (except cauliflower) in the skillet.

In small saucepan, heat the coconut milk, oil, garlic, chives, and salt & pepper until the oil is melted and the spices simmer for at least a minute.  Drain cauliflower and blend with coconut milk sauce until smooth using a stick blender.  Spread mashed cauliflower over the meat & vegetables in the skillet and garnish with more pepper and dried chives.  Serve immediately.