If you’ve been receiving my newsletter, you’ve probably seen this recipe before. I sent it as a exclusive first look treat for my subscribers last week, so hope you all had a chance to make it because it’s seriously delicious! If you aren’t a subscriber (you should be!), don’t ya worry. I’m sharing it with you today.
This recipe came together on a cold night when I couldn’t figure out what the heck to do with a pound of ground beef I had in the fridge. As the weather gets cooler, I’ve been wanting something warm and comforting. Usually that means something potato-y and carb-heavy, so after some thought, I finally decided I had to make shepherd’s pie.
However, I’m trying to lower my sugar intake lately after my Thanksgiving feast, because I’ve definitely been feeling a bit more sluggish from all the sweet potato casserole, stuffing, and mashed potato leftovers I’ve been munching on for a week. So instead of using potatoes, I decided to use mashed cauliflower and carrots to top the shepherd’s pie. I honestly didn’t know how it would turn out, but it came out perfectly.
Seriously though. You won’t miss the potatoes at all. It actually tastes slightly sweet from the carrots which gives the dish another depth of flavor. It’s such a delicious way to get in your vegetables too!
4th of July may be one of the best holidays ever. It’s everything I love about the summer: sun, pool parties, friends, bbq, fireworks, imbibing heavily responsibly, AND you don’t have to buy anyone presents. It also helps that red, white, and blue are colors that look good on almost anyone.
I’m not really a dessert person (I’m usually the person wo-manning the grill… See what I did there?) but I had an overabundance of gorgeous berries in my fridge that had to be used. They were getting a tad overripe. It’s what happens when you have no self control at farmers markets, which, for me, is anytime I’m at a farmers market. It’s okay though, because I never throw anything out. I’ll force myself to use everything I buy and eat it.
Which is why this pie had to happen and now I have to eat it. It’s also for patriotism so you should all make it for this weekend’s bbq. So you’re welcome, America… and Happy Birthday!
1 can full fat coconut milk (This brand works best. The general rule is: make sure there are no emulsifiers like guar gum in the ingredients list and it should work.)
1 tbsp maple syrup
¼ tsp vanilla extract
¼ cup unsweetened shredded coconut
Mixture of berries (optional)
Preheat oven to 400 degrees F.
Grease a 9 inch pie pan.
In a large bowl, combine butter, eggs, and maple syrup and mix well.
Add coconut flour and salt, and mix well until the mixture forms a dough.
Pat and flatten into the pie pan.
Prick the dough with a fork.
Bake for 10 minutes until golden.
Refrigerate a can of coconut milk for at least 4 hours or overnight.
Carefully take out the can and turn it upside down.
Open the can. You'll see the coconut water floating on the top.
Pour out the coconut water, until you see the thick coconut cream resting on the bottom.
Scoop out the cream into a large bowl.
Add the maple syrup and vanilla extract.
Using a hand mixer, a stand mixer, or an electric whisk, whip the cream until it becomes fluffy.
Scoop into the pie crust and smooth out the top.
Sprinkle shredded coconut evenly on top of the filling.
Gently press berries into the cream.
Sprinkle with more shredded coconut.
Refrigerate the pie for 1 hour before serving.
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