Winter has pretty much wrapped up here in Seattle. We have crocuses, daffodils and the beginning of cherry blossoms happening all over town, the days are getting longer and asparagus is starting to pop up in the market. There is also an abundance of damp and chilly evenings, which means it is perfect weather for shepherd's pie.

Shepherd's pie is also called Cottage Pie but technically they are different: traditionally shepherd's pie is made with lamb and cottage pie is made with beef. This recipe calls for a secret weapon in the form of Herbes des Provence, a mixture of dried herbs typical of the Provence region of France. The mixture is a combination of savory, marjoram, rosemary, thyme, oregano and lavender and you can find it in the spice aisle of most grocery stores. It also adds a nice flavor to roasted chicken and grilled vegetables.

This one is a real crowd pleaser at my house and with the mashed cauliflower 'fauxtato' crust it is Paleo and Whole30 compliant. You could certainly use traditional mashed potatoes if you prefer, but every time I make this my family can't quite get over the fact that mashed cauliflower can taste so good.

Enjoy!

xo

Lisa