This stew turned into something resembling Shepherd’s Pie is a -huge- hit around our house. We have really been enjoying the mashed cauliflower on its own or with other meats as well.

I took some of the mashed cauliflower with me for lunch the other day with some zucchini and chicken drumsticks. It’s even good cold.

Lunch: mashed cauliflower, baked chicken drumsticks and zucchini, a thermos of chicken broth.

Recipe for stew that is Stage 2 approved:

1 pound ground meat, 15 cups of raw vegetables (this may include: carrots, broccoli, zucchini, mushrooms, bell peppers, kale and other stage 1 approved veggies) and as much animal fat as you like (chicken shmaltz, lard from beef or pork… I personally like to skim the fat off the top of my cooled broths/soups and store them for later for recipes like this)
In a LARGE soup pot:
-Saute chopped onions and minced garlic in animal fat, ghee or coconut oil for about 6-10 minutes.
-Add ground beef to the onions/garlic and brown it.
-Add all your veggies and add water to reach all but the top two inches of your veggies.
-Simmer for 20-30 minutes.
-Add salt, pepper and ghee to taste. You can then blend this up if you like, but it’s not required.

To make it into a casserole:
-Steam a head of chopped cauliflower until soft.
-Blend cauliflower with ghee, bone broth, salt and pepper.
-Fill a casserole pan halfway full of the stew above and top with the cauliflower.
-Drizzle your casserole with broth or ghee and bake at 350*F for 30 minutes.

(This is a temporary picture: we ate up all of our Shepherd’s Pie before I thought to take a picture. This picture is of traditional Shepherd’s Pie with mashed potatoes. Note to self: make more Shepherd’s Pie ASAP!)

This recipe comes from the book: Gaps Guide: Simple Steps to Healing Bowels, Body and Brain by Baden Lashkov