Paleo Shepherd's pie

Ingredients
serves 3-4 people
1 onion
1 garlic clove
200 g bacon
2 medium sized carrots
500 g ground beef
1 tbsp tomato paste
1 tsp black pepper
herbs and spices as preferred
250 ml chicken stock
1 large cauliflower head
2 tbsp butter
salt and pepper
smoked paprika powder

Preheat the oven to 200 degrees.
Cut off the florets from the cauliflower head and steam until really soft. Put in a food processor together with 2 tbsp butter, salt and pepper and mix together.
Finely dice the onion and carrots. Add 2 tbsp cooking fat (I used butter) to a pan on medium-low heat. Sauté the onion for about 5 minutes or until soft. Add the garlic and bacon and sauté for 5 minutes more. Put the carrots in the pan and cook for another 5 minutes and last, add the ground beef and sauté for 5 minutes. Add the tomato paste and all the spices and mix around. Add the chicken stock and let it simmer for about 5 minutes until almost all the stock has evaporated.
Pour the beef mixture in a baking dish and pour the mashed cauliflower over it. Bake in the oven for 30 minutes. Sprinkle some paprika powder on top for a final touch.