Paleo Indian spiced Shepherd's pie

This has fast become a favourite paleo dinner for the family. It's a cult classic with a new twist! Perfect to make ahead and reheat in the oven for a no-fuss weeknight meal.

Gluten-free, dairy-free, sugar-free, grain-free, nut-free.

Find this, and more recipes here - http://bit.ly/TastyPaleoweb

Ingredients

2	Onions, finely diced
2 Tbsp	Coconut oil
1 tsp	Sea salt
1 Tbsp	Ground coriander
1 Tbsp	Ground cumin
1 Tbsp	Garam masala
1 Tbsp	Curry powder
1 Tbsp	Ground turmeric
1 Tbsp	Fenugreek, (ground)
1 kg	Lamb mince
1 cup	Beef stock, (or bone broth)
1 can	Crushed tomatoes, (400gm, sugar free)
1 Tbsp	Tapioca flour, (optional)

Cauliflower Mash

1 head	Cauliflower, (cut into florets)
2 Tbsp	Vegetable stock
1 pinch	Sea salt
1 pinch	Ground black pepper

Directions

1. Gently fry the onions, salt and spices in the coconut oil
2. When the spices have become fragrant, turn up the heat and add the minced lamb, keep it moving to brown the lamb
3. Add the stock (or bone broth) and the tinned tomatoes, mix well
4. Turn down the heat and simmer until the liquid has reduced, about 30-40 minutes
5. Thicken with 1Tbsp of tapioca flour if required
6. While the mince is simmering, steam the cauliflower
7. When the cauliflower is cooked use a stick blender to puree with the stock, season
8. Put the minced lamb mixture into a baking dish and top with the cauliflower mash, pop it into the oven to brown the top