Shepherd's Pie & Black Bottom Pecan Pie

I wanted to share a couple delicious recipes to go along with your gluten-free week because we had a really good dinner tonight! Shepherd's Pie has become one of my family's favorite meals. It makes a great savory comfort food, especially as days are getting shorter and colder. I think I originally found this recipe in one of the free reader's cookbooks from Mark's Daily Apple and the no longer secret ingredient is cauliflower in place of mashed potatoes! Here is my version of course (tonight I only used green beans instead of a mix with peas and carrots)!

Shepherd's Pie

Ingredients

1 large head of cauliflower

2 tablespoons butter or ghee

1-3 tablespoons coconut cream (optional)

salt & pepper taste

3 tablespoons coconut oil

1 medium onion, chopped

1 cup fresh peas & carrots

3/4 cup fresh green beans

1 pound ground grass-fed beef or bison

1 tablespoon coconut flour or almond flour

3/4 cup beef stock or broth

1 tablespoon chopped fresh thyme or 1 teaspoon dried

1 tablespoon chopped fresh rosemary or 1 teaspoon dried

2 tablespoons butter or ghee

Directions

Preheat oven to 400 degrees.

Break the cauliflower into chunky pieces and steam until just tender.

Put in the food processor with 2 tablespoons butter or ghee and process until smooth. Add salt & pepper to taste. Optional: Add cream 1 tablespoon at a time until smooth but still fairly thick. Set aside.

Heat oil in a skillet over medium-low heat. Add onion and sauté several minutes until soft. Add beef and cook for about 5 minutes, stirring to break up the meat so it browns evenly. Add peas, carrots and green beans and cook another five minutes.

Stir in the coconut flour. Add broth and herbs and reduce the heat to low and simmer, stirring occasionally, for about 5 minutes. Add salt and pepper to taste. Remove from skillet and put into a 9-inch pie pan. Spread the cauliflower over the top.

Scatter 2 tablespoons of butter or ghee cut into small pieces on top of the cauliflower & bake 30-35 minutes.

Black Bottom Pecan Pie

The Black Bottom Pecan Pie is a "raw" recipe I got from my mom and sister. I only make the crust, chocolate bottom, and filling because that is plenty sweet for me but the chocolate drizzle and candied pecans definitely make it look even better! I cut everything in half so my husband and I wouldn't eat a whole pie, because we would! I also cut back quite a bit on the sweetener in the recipe, so here's what I made (as well as the candied pecans and chocolate drizzle if you want to do it). Hope you enjoy!

Crust
1/2 cup almonds
1 1/2 cups pecans
6 pitted dates
1/2 teaspoon cinnamon

Chocolate Bottom
3/4 cup cacao powder
2 tablespoons grade B maple syrup
1/3 cup coconut oil, warmed

Filling
1/2 cup coconut oil
3/4 cup pitted dates
2 tablespoons grade B maple syrup
1 tablespoon vanilla
1 1/2 cup chopped pecans

Candied Pecans (optional)
1/2 cup grade B maple syrup
1 teaspoon cinnamon
Pinch of nutmeg
1 cup pecan halves

Chocolate Drizzle (optional)
1/2 cup cacao powder
1/3 cup olive oil
1 1/2 cups grade B maple syrup
2 tablespoons vanilla

Directions: Make each layer one at a time, in the order listed, in a food processor or blender (except the candied pecans, simply mix in a bowl) and add to the pie dish. Chill in the fridge until ready to serve.

What gluten-free deliciousness did you have for dinner tonight?