WHOLE30 PALEO SHEPHERD’S PIE


It's finally here- the heartiest and most delicious Whole30 paleo shepherd's pie you'll ever try. This warm and comforting recipe is full of nutrient dense veggies and topped off with a creamy, olive oil sweet potato mash. Just delicious!


INGREDIENTS
Ground Beef Layer
  • 2 tablespoons avocado oil or ghee
  • 1/2 cup yellow onions diced
  • 4 carrots diced
  • 6 garlic cloves minced
  • 2 red bell peppers diced
  • 16 ounces mushrooms sliced
  • 1 tablespoon avocado oil
  • 2 pounds grass-fed ground beef
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon ground ginger
  • 1 cup bone broth- Find Here!
  • 6 ounces tomato paste
  • 1/2 teaspoon fish sauce
  • sea salt and black pepper to taste
Sweet Potato Mash
  • 2 pounds large white sweet potatoes
  • 8 garlic cloves peeled
  • 1/4 cup canned coconut milk
  • 2 tablespoons California extra virgin olive oil
  • sea salt and black pepper to taste
INSTRUCTIONS
Ground Beef Mixture
  1. Melt the oil in a large enameled cast-iron pot or saucepan over medium-high heat.
  2. Add the onions and carrots. Stir fry for 5-7 minutes until onions are translucent. Add the garlic cloves and stir frequently for 30 seconds, making sure it does not burn. Add in bell peppers and mushrooms. Cook for another 5 minutes with the lid on, until mushrooms begin to release water.
  3. Add the other tablespoon of oil and ground beef, along with the salt, pepper & seasonings. Cook over medium heat, stirring regularly to break up the meat well, until all of the moisture has evaporated and some pieces are starting to develop a brown color.
  4. Add in the tomato paste, bone broth and fish sauce. Stir well to combine and set aside.
Sweet Potato Mash
  1. Preheat the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position. Wash and dry sweet potatoes. Peel and cut into 1-inch pieces.
  2. Bring cold water to a boil in a large saucepan. Add the potatoes, garlic and about 2 teaspoons salt. Cook at a rolling simmer until potatoes are fork tender. This will take about 15 minutes.
  3. Drain potatoes and garlic, reserving about 1 cup of the cooking liquid. Mash potatoes and garlic together. Add in the coconut milk and mix in the olive oil and thin to desired consistency with reserved cooking liquid. Check for salt and pepper seasoning. Spread the potato mash over the meat mixture.
  4. Bake for 30 minutes and let cool for 10 minutes. Garnish with chopped parsley and a bit more of drizzled olive oil and serve!

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