Shepherd’s Pie with Cauliflower Mash

For the Cauliflower Mash (this dish uses 1/2 of this related recipe)

1 TBSP (15 ml) olive oil

½ small head of cauliflower- riced or 1 150g bag of frozen cauliflower

1 large clove of garlic

¼ tsp (1.25 ml) salt

240 ml almond milk

pepper to taste

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For the Filling

1 TBSP ( 15 ml) olive oil

450 g ground turkey

2 carrots- peeled and chopped in bite size pieces

150 gram onion chopped

130 gram frozen peas

2 cloves garlic- minced

½ tsp (2.5 ml) salt

¼ tsp (1.25 ml) ground pepper

1 heaping tsp (5 ml) fresh thyme (sub ½ tsp (2.5 ml) dried thyme)

1 heaping tsp (5 ml) fresh rosemary (sub ½ tsp (2.5 ml) dried rosemary)

120 ml bone broth (see here for homemade recipe) or vegetable broth

1 TBSP (15 ml) tomato paste

1 tsp (5 ml) coconut aminos (omit if following strict SCD)

½ TBSP (7 gram) butter