Shepherd's Pie (paleo)

I have made shepherd's pie before - I just checked, and I posted a recipe in 2012. Maybe this one is similar?! Global pandemics call for comfort food, which for me today is mashed cauliflower baked on top of meat and veggies. Is this a casserole? I think so. I made it while sipping on a whiskey ginger and listening to Mehdi Hasan and Jeremy Scahill, who feel like people of great sanity amidst some perplexing (at best) and horrifying (at worst?) responses to the changing world, capitalism, and coronavirus. I also listened to my friend's most recent recording (just released last week) of traditional choral world music, for a respite from politics. Which was very satisfying.

The highlight of this shepherd's pie recipe is the inclusion of mustard in the topping. Yum!!! This is an excellent addition that I will now implement in my mashed cauliflower going forward.

Cauliflower topping
1 large head cauliflower, cut into florets
2 tbsp ghee or butter
1 tsp spicy mustard
Salt and freshly ground black pepper, to taste
Fresh parsley, to garnish

Meat/Veggie mix
1 tbsp coconut oil
1/2 large onion, diced
2 cloves garlic, minced
3 carrots, diced
2 celery stalks, diced
1 lb. lean ground beef
2 tbsp tomato paste
1 cup chicken or beef broth
1 tsp dry mustard
1/4 tsp cinnamon
Salt and freshly ground black pepper, to taste

1. Place a couple inches of water in a large pot. Once the water is boiling, place steamer insert and then cauliflower florets into the pot and cover. Steam for 12-14 minutes, until tender. Drain and return cauliflower to the pot.
2. Add the ghee/butter, mustard, salt, and pepper to the cauliflower. Using an immersion blender or food processor, combine the ingredients until smooth.
3. Meanwhile, heat the coconut oil in a large cast iron skillet over medium heat. Add the onion, celery, and carrots and sauté for 5 minutes. Add in the ground beef and cook until browned.
4. Stir the tomato paste, chicken broth, and remaining spices into the meat mixture. Season to taste with salt and pepper. Simmer until most of the liquid has evaporated, about 8 minutes, stirring occasionally.
5. Spread the pureed cauliflower on top of the meat/veggie mix. Place under the broiler for 5-7 minutes until the top turns golden. Sprinkle with fresh parsley and serve.
(You could also, as the original recipe suggests, transfer everything to ramekins. I did not do this b/c it seemed fussy.)