Primal Shepherd's Pie

INGREDIENTS

Filling
2	pounds ground beef
2	Tbsp EV Olive Oil (or Coconut Oil)
1/4	c fresh green beans, snapped
1	Tbsp Fresh minced Rosemary
1	Tbsp Fresh minced Thyme
1	carrot - diced
1	onion - diced
1.5	Tbsps Coconut Aminos
3	tbsp balsamic vinegar
1	small can tomato paste
1/4	c Chicken Stock
Cauliflower Mash
1	head cauliflower, cut into small pieces
2	small parsnips, cubed
3	Tbsps butter
1/4	c milk
2	tsp granulated garlic
	salt & pepper, to taste
	Parmesan cheese, grated (optional)

INSTRUCTIONS

1.	Put chopped cauliflower and parsnips in a large pan of water and boil until both are soft (like you would when you're making mashed potatoes). Boil green beans for a few minutes as well.
2.	Meanwhile, preheat the oven to 400 deg. Warm the olive oil in a large pan over medium heat, add onions and carrots and cook until soft. Set aside.
3.	Cook ground meat and until browned nicely, and add fresh herbs. Stir for a minute or so, then add onions and carrots back in.
4.	When parsnips and cauliflower are soft, drain thoroughly and put back into warm pan. When beans are cooked, drain and run under cold water. Cut into bite sized pieces and add to the meat mixture.
5.	Back to the meat, add aminos, balsamic, tomato puree, stir until well combined. Add chicken stock, stir. Turn heat down to low and let sit while you finish the mash.
6.	For a chunky topping, use a potato masher for a smooth topping use a blender or food processor. Smash or blend veggies with butter, milk, salt, pepper, and garlic.
7.	Fill large pie pan or 8x8 dish with meat mixture, about 2″ high (we usually have more than fits in our pan, so I make two small "to go" ones with the extra). Cover meat with mash (no more than 1″ thick - you may have more mash than you need) and smooth nicely. Sprinkle a generous amount of grated parmesan on top (optional).
8.	Put in 400* oven for about 20 minutes or until top is golden brown.