Here's a Paleo/Primal take on Shepherd's Pie that works great for brunch or breakfast with friends. It's also low-carb, gluten-free, dairy-free and egg-free. You can make ahead and bake the next day. It also freezes well!

Ingredients

1 pound sausage
1 pound bacon
1 large onion
1 head celery (about 7 stalks)
2 large turnips
1/2 cup water or broth
2 heads cauliflower
4 tablespoons olive oil or coconut oil

Step 1: Fry and Toss It in the Baking Dish

Brown the breakfast sausage in a skillet. Remove the sausage with a slotted spoon, and put it in a 9 x 11 inch baking dish. You can leave the fat in the skillet.

Cut the bacon into 2 inch pieces and fry that in the skillet until browned. Remove to the baking dish, retaining the bacon grease in the pan.

Meanwhile, dice the turnips (1/2 inch cubes). When the bacon is done, saute the turnips until browned. Remove to the baking dish.

Chop onion. Saute until soft. Remove to baking dish.

Chop celery. Saute a few minutes until they just start to soften. Remove to baking dish.

Step 2: Get the Browned Bits Up

Pour the water or broth into the pan and scrape up all the browned bits. Pour the water or broth into the baking dish.

Step 3: Make the Topping and Put It Together

Steam or microwave the cauliflower until soft. Puree in food process or using hand mixer, mixing in the olive oil or coconut oil.

Stir the sausage mixture until well mixed. Gently spread the cauliflower mixture over the top.

Bake 30 minutes at 350 degrees Fahrenheit.