Paleo Shepherd’s Pie

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Paleo Shepherd's Pie

Paleo Shepherd’s Pie

Mark is from England and loves his meat and potato, especially potato I may add. It would be baked potato, mash potato, fries, etc. Shepherd’s pie is a dish that Mark will eat frequently growing up and so he is always thinking about it whenever we go out to restaurants to eat. While we were doing the 30 day challenge, we completely avoid potato because it generally have the ability to cause us to be lethargic after eating it. Currently Mark had reintroduced this slowly back into his diet, but only after he lifts in order to provide energy needed after lifting.

As a way to compensate Mark’s desire for his growing up meals, we searched multiple recipes and finally perfected this dish that still hits the taste bud while giving him a strong link back to his childhood. Note, the top of this dish is literally just a simple garlic cauliflower mash.

Shepherd pie raw ingredients

Shepherd pie raw ingredients

Paleo Shepherd's Pie
Author: 
Recipe type: Lunch and dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Paleo shepherd's pie on a cold night that is a wonderful substitute dinner while keeping you high in energy after eating it!
Ingredients
  • 1 head cauliflower, chopped into florets
  • 2 tablespoon butter
  • 2-3 cloves of garlic
  • 1.5 pound ground beef or lamb
  • ½ of large onion, diced
  • 2 celery ribs, diced
  • 2 carrots, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • ½ cup red cooking wine
  • 2 tablespoon tomato paste
  • Salt and pepper to taste
  • 2 tablespoons chopped cilantro
  • 2 tablespoons olive oil
  • Cheese mixture - if desired
Instructions
  1. Preheat the oven to 425 degrees.
  2. For the topping
  3. In a steam pan, steam cauliflower for about 14 minutes or until tender.
  4. Either hand mash or puree with a stick blender until smooth. Add 2 tablespoons of butter and season with salt and pepper. (important to season the mash separately from the meat for best taste)
  5. Set aside until filling is ready.
  6. For the filling -
  7. Add the ground meat to the pan for about 5-7 minutes until the meat is browned.
  8. Season with some salt and pepper.
  9. Add garlic for about 30 seconds. Garlic burns quickly, so we add them last.
  10. Take the beef out and set aside.
  11. Using the same pan, heat 2 tablespoons of olive oil in a large pan over medium high heat. Brown the onion for about 5 minutes first.
  12. Add the bell pepper, celery and carrots and cook until they start to soften, about 5 minutes
  13. Season with some salt and pepper.
  14. Re-add the ground beef back into the pan.
  15. Add cooking wine and tomato paste.
  16. Season meat mixture with salt and pepper.
  17. Simmer for about 5-10 minutes.
  18. Once ready, pour the meat mixture into the dish. Then spread the cauliflower mixture and smooth with a spoon. If you really would like it, feel free to add some shredded cheese, if using.
  19. Bake for 30 minutes or until the top is brown and bubbly. Serve warm.

 

Trick or treat – You can easily put each serving of the shepherd’s pie into individual ramekins, laying the meat on the bottom layer and then a thin layer of mash (or thick if you prefer) over the mixture. Then you can bake portions accordingly for different days of the week. Portioning this way also allows you for easy entertaining. This can be prepared in advance and you only need to pop it into the oven an hour before dinner.

Paleo Shepherd's Pie

Paleo Shepherd’s Pie

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