Recipe extract: The 20/20 Diet, Paleo Shepherd's Pie

The 20/20 Diet Cookbook, by Lola Berry, published by Pan Macmillan, $34.99

This is a pretty hearty meal, yet with the cauliflower topping it's a very low-carbohydrate meal. I love making this for dinner after I've done a big workout and want to get loads of protein to my muscles.

INGREDIENTS
2 tbsp coconut oil

1 brown onion, diced

2 carrots, grated

2 stalks celery, finely

chopped

1/2 tsp paprika

1/2 tsp ground cumin

salt

freshly ground black pepper

500g minced beef

250ml (1 cup) chicken stock

600g (6 cups) cauliflower

florets

2 tbsp olive oil

METHOD

Preheat the oven to 180C. Heat the coconut oil in a large frying pan and saute the onion for 2 minutes or until translucent. Add the carrot, celery and spices and cook for another minute. Season to taste, then add the beef and cook for 1-2 minutes or until slightly browned.

Pour in the chicken stock and simmer for 5-10 minutes or until reduced to a thick, stewy consistency.

Meanwhile, place the cauliflower and olive oil in your food processor, season and blitz until the cauliflower is crumbly (it looks a bit like rice).

Pour the beef mixture into a 33cm 23 cm baking dish. Top with the cauliflower mash and bake for 30 minutes.

Remove it from the oven, allow to cool, then dig in! -Serves 6