Day 4 5/8/14

Shepherds Pie 

42 Blocks Protein 

42 Blocks Fat

21 Blocks Carb

For the "Potatoes"

20 cups chopped Cauliflower- 10 Block C

5 cloves garlic

2 cups chicken stock

salt and pepper

2 TBS plus 2 tsp of grass fed butter- 24 Block F

Filling

2 TBS olive oil- 18 Blocks F

2 cups diced onions- 3 Blocks C

1 cup diced celery- 1/2 Block C

1 1/2 cups diced carrots- 3 Blocks C

1/4 cup plus 2 TBS tomato paste 3 Blocks C

1/2 cup chestnut flour 4 blocks C

1/2 cup chicken stock

4 pounds of ground meat. I used 1/2 dark, 1/2 white turkey breast fresh ground from Whole Foods. 42 Blocks P

Combine cauliflower, chicken stock and a generous amount of salt in a big pot. Cook on low stirring often to make sure it doesn't burn. When it is soft and very tender drain in a colander for a few minutes to make sure all the extra water and moisture drains out. While draining add butter and diced garlic to pot. As soon as the garlic starts to cook remove from heat. Puree garlic butter and cauliflower in batches until it is thick and creamy.

Once the cauliflower starts cooking get a big dutch oven smoking hot. Add oil. Once hot add onions, celery, salt and pepper. Cook on medium stirring often until the veggies turn soft. Add carrots. Continue cooking for 3 minutes or until the carrots start to soften. Add burger and salt and pepper. Keep breaking up the meat as it cooks so it doesn't taste like boiled meat. When it is about 75 percent cooked add the tomato paste, chestnut flour, and chicken stock. Stir until cooked and a thick gravy has formed. Salt and pepper to taste.

Divide meat between 2 large casserole dishes. Top it off with your Cauliflower potatoes. Bake at 350 for 30 minutes or until hot and bubbly.

How you are feeling, hungry, tired, cranky? Satisfied, energetic and happy? Tell us in the comments!