Upside-Down Goat Shepherd's Pie

Recipe for Olga's Original Upside-Down Goat Shepherd's Pie (Dairy Free, Gluten Free, Grain Free, Nut Free, Refined Sugar and Oil Free, Paleo Friendly)Ingredients:For the crust:1. 1 disk Olga's Original Paleo Pie PastryFor the cauliflower mash:1. 1 medium head cauliflower, cut into florets2. 4 cloves garlic, peeled and left whole3. 1/3 cup full-fat coconut milk, plus more if needed4. 4 teaspoons melted ghee5. 1 teaspoon lemon juice6. 1/2 teaspoon kosher sea salt7. 1/8 freshly ground black pepper8. 1 teaspoon onion powder9. 1/4 teaspoon freshly ground nutmeg10. 1 teaspoon fresh thyme leaves11. A pinch of red pepper flakes, optionalFor the topping:1. 3 tablespoons olive oil2. 1 large Sunion, thinly sliced lengthwise, about 2 cups3. 4 cloves garlic, minced4. 1 tablespoon ghee5. 1/2 lb. ground goat6. 6 oz. mixed wild mushrooms, such as porcini, chanterelle and bluefoot, sliced, about 2 cups7. 1/2 cup full-fat coconut milk8. 1/3 cup chicken stock9. 5 tablespoons nutritional yeast10. 1 teaspoon Dijon mustard or any good-quality mustard11. 1. teaspoon chopped fresh thyme12. 2 tablespoons brandy13. Kosher sea salt and freshly ground black pepperDirections:1. Prepare and roll out the pastry between two lightly floured pieces of parchment into a 12-inch round. Fit into a 10-inch cast iron skillet and tuck in the edges. Prick the bottom evenly with a fork; freeze until firm, about 20 minutes.2. Preheat oven to 400° Fahrenheit. Line the crust with parchment and fill with dried beans or pie weights. Bake until the edges are just starting to turn golden, about 15-20 minutes. Remove the paper and beans; bake until the bottom is golden and dry, another 13-15 minutes. Let cool completely.3. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add the cauliflower and garlic, cover and steam until tender, about 10 minutes. Let cool slightly. 4. Transfer the cauliflower to a food processor, cover and blend on high until smooth. You may need to do this in batches of two or three, depending on the size of your processor. Blend in the remaining ingredients. Transfer to the crust and smooth the top with a spatula. Keep warm. 5.  Heat 3 tablespoons olive oil in a large skillet over medium heat. Stir in the Sunions and a pinch of salt. Cook, stirring, until the Sunions are lightly browned and softened, about 13-15 minutes. Add the minced garlic and cook until fragrant, about 2 minutes. Remove to a bowl.6. Increase the heat to medium high; add the ghee and ground goat. Cook, stirring to break up the lumps, until the meat is no longer pink, about 5 minutes. Stir in the mushrooms with a pinch of each salt and pepper. Cook 13-15 minutes, stirring occasionally, until the mushrooms are browned.7. While the mushrooms are cooking, in a blender or food processor, pulse the coconut milk, chicken stock, nutritional yeast and mustard until combined; set aside.8. Once the mushrooms are ready, return the Sunions and garlic to the skillet. Add the thyme. Pour in the brandy, scraping the bottom of the skillet to release any brown bits. Stir in the coconut milk mixture and cook until slightly reduced and thickened, about 2 minutes. Season with salt and pepper, to taste. Spoon over the cauliflower mash.Serves 8