Shepherd's Pie?

There is no lamb in this dish, so is it cottage pie?  But there is venison in it....so maybe Hunter's Pie?  Hunter's Pie sounds like it is already a thing. A thing I am too tired to google right now.

In the past I never really liked Shepherd/cottage pie as I never really liked mashed potatoes. It wasn't until I started mashing cauliflower with butter and cream that shepherd's pie became a cozy favorite for me. I keep the peas on the side so they don't get mushy. 

This dish could be made in many different ways and still be yummy but here is the way I made it this week.

Hunter's Pie

Filling:

ingredients
2 lbs ground meat [mix of venison and grass-fed beef]
1/2 onion, chopped
2 stalks of celery, chopped
1/2 jar, about 9 oz, of crushed tomatoes
1/2 cup red wine
1 T coconut flour
pinch of thyme and rosemary
salt and pepper to taste

method
Brown meat in large skillet.
When meat is almost done and fat has been released, add onion, celery and herbs to center of pan.
Cook all together until celery and onions are soft, stir occasionally.
Sprinkle coconut flour on top and stir.
Add wine and tomatoes and simmer for 5 minutes.
Add salt and pepper as needed.

Topping:

ingredients
Topping:
1 head of cauliflower, cored and chopped
2T butter
2-3T cream
pinch of nutmeg and paprika
salt and pepper to taste
handful of shredded hard cheese [such as Parmesan]

method
Steam cauliflower until tender.
Process cauliflower in food processor with butter, cream and spices until smooth and spreadable.

Create and Bake Pie:

Spoon filling into 13x9 pan
Spread layer of mashed cauliflower on top and sprinkle with cheese.
Bake at 375 for 20 minutes.

Good served with peas and squash on the side along with a glass of the wine you used.