MEXICAN SHEPHERDS PIE!

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MEXICAN SHEPHERDS PIE!

Filling:
1 lb ground beef or lamb
1 bell pepper, any color, diced
1 (14.5oz) can fire roasted diced tomatoes
3 garlic cloves, minced
1 tbsp FlavorGod Taco Tuesday (or Garlic)
1 tsp Flavor God Pink S+P
2 tbsp ghee/butter/olive oil
½ cup cilantro, chopped

Topping:
1 head cauliflower, cut into florets
1 tsp FlavorGod Pink S+P
2 tbsp ghee/butter/olive oil
1 tbsp MCT oil (optional)
2 tbsp collagen protein (optional)

INGREDIENTS:
Preheat oven to 400F degrees.

In a steamer basket, cook cauliflower florets for about 10 minutes or until fork tender.

Heat an oven proof skillet (like cast iron) over medium heat, then add cooking fat then bell pepper, cook for about 5 minutes. Next, add ground meat and garlic. Cook until browned and no longer pink. Add tomatoes, FlavorGod seasonings and cilantro. Cook for a few more minutes, then turn off heat.

Add cauliflower, oil/butter, FlavorGod, and optional MCT oil and collagen protein to a blender and blend until smooth.

Top the meat filling with the cauli mash and smooth top. Bake for about 20 minutes or until top is golden brown. Can turn on broiler to achieve this. Top with more cilantro, avocado, tomatoes, and/or shredded cheese.

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