Slow Cooker Shepherd's Pie

This one sounds and might even look a little odd, but this meal turned out tasting delicious! I pretty much doubled the original recipe and ended up using ground beef instead of lamb. For the cauliflower mash I ended up adding 1 1/2 Tbsp of coconut oil and no coconut milk, and I thought that turned out perfect. I also did not add the cauliflower mash into the slow cooker for the last 30 minutes since I wanted to portion out my meals first. For the slow cooker part I chose high for 4 hours and I thought that might have been too long. I suggest doing the 6-8 hour slow cook instead or check on it after 3 hours if you need to choose the high setting. Overall though, this meal turned out really good and it was so easy to throw together, including the cauliflower mash. Definitely a great meal prep recipe! 
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Slow Cooker Shepherd's Pie
Ingredients:
Pie:

• 2 lb lamb (ground or chopped) (I used lean ground beef instead)
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2-3 zucchinis, diced (I used 2 large zucchinis) 
• 1 cup carrots
• ½ cup low-sodium broth
• 4 tbsp tomato paste
• 4 tbsp almond flour (optional)
• 2 tsp salt
• 2 tsp thyme
• 1 tsp pepper

Mashed Cauliflower:

• 2 lb cauliflower
• 2 tsp ghee or coconut oil
• 2-3 Tbsp coconut milk (I did not add this)
• 1 tsp salt
• ½ tsp pepper

Directions:
Pie:

1. Brown ground lamb in a skillet over medium heat. Drain grease.
2. Add browned ground lamb and all other ingredients to the slow cooker.
3. Stir to mix well.
4. Cook HIGH 3-4 hours or LOW 6-8.

Mashed Cauliflower:

1. Steam cauliflower until tender.
2. Add cauliflower, ghee, coconut milk, salt and pepper to a food processor.
3. Pulse until smooth, adding more almond milk if necessary.
4. Pour mashed cauliflower on top of pie filling.
5. Cook an additional 30 minutes.

Original recipe found here