Paleo Shepherd's (Cottage) Pie

1 batch Mashed Cauliflower (recipe below)
1 1/2 T. coconut oil
1 medium onion, diced (about 1 cup)
2 carrots, peeled and finely diced (about 1 cup)
2 cloves garlic, minced (about 2 tsp.)
2 pounds grassfed ground beef
salt and pepper to taste
2 T. tomato paste
1 c. beef broth
1 tsp. dried rosemary
1/2 tsp. dried thyme leaves
3 egg whites
paprika for garnish

Mashed Cauliflower:

1 16-oz bag frozer cauliflower florets (or fresh)
1 garlic clove crushed
1 1/2 T. coconut oil
1/2 c. coconut milk
salt & pepper to taste

Preheat oven to 400 F. Heat a large skillet over medium-high heat, about 3 min. Add coconut oil and allow to melt. Add onion & carrot, reduce heat to medium-low and cover; allow vegetables to get soft but not brown, about 5 min. Add garlic to pan and stir until fragrant, about 1 min. Crumble ground beef into the pan and break up large chunks with wooden spoon. Saute until it's cooked through and brown, about 5-10 min. Taste, then season with salt and pepper.

Add tomato paste, broth, and spices to the pan. Stir to combine, then bring to a boil and simmer uncovered until most of liquid has evaporated, about 10 min. Set pan aside and let cool for 10-15 min. Scramble the egg whites until frothy and blend into meat mixture.

To assemble the pie, spread meat mixture into 11x7 baking dish. With rubber scraper and a light hand, spread the mashed cauliflower on top of the meat. Gently drag the tines of a fork in a zigzag pattern across the surface to create a texture - the peaks and valleys turn a lovely golden. Sprinkle the top lightly with paprika.

Bake for 25-30 minutes, until top begins to brown. Cool for 5-10 min. before serving.

Mashed Cauliflower: Cook cauliflower until it's very soft but not waterlogged. Drain well and place in food processor. Heat garlic, coconut oil, coconut milk, salt & pepper. Puree cauliflower, add coconut milk mixture - process about 10 sec.