Shepherds pie with butternut squash mash and cabbage and fennel side

You will need:

750g minced beef (grass fed if possible)

I large red onion chopped small

I rounded tablespoon corn flour

I rounded tablespoon tomato puree

1 rounded tablespoon Worcestershire sauce

450g sugar free stock

1 very large butternut squash peeled and cut into chunks

1 savoy cabbage shredded

1 fennel bulb chopped small

2 tablespoons coconut oil

Dry fry the mince and onion until the mince is browned

Stir in flour, tomato puree, Worcestershire sauce

Add stock and bring to the boil. Simmer for 10 minutes.

Steam butternut squash for 15 minutes until soft.

Mash squash with one tablespoon of coconut oil

Put mince mixture into 3-4 individual dishes or one large dish

Layer mashed squash on the top and top with a little grated cheese if you eat dairy

Put into the oven and set the timer for 25-30 minutes

Wrap fennel bulb in foil with a little coconut oil and put on baking tray into the oven

10 minutes before the end of cooking time steam the cabbage

Mix the cabbage and fennel together and toss with a tablespoon of coconut oil

Note: the flour and worcestershire sauce are not strictly paleo diet friendly but in such small quantities they are worth adding for the flavour and texture of the dish