Paleo Shepherd’s Pie

This dish is one of my most loved and most ameliorating suppers ever. It is warm, healthy, and loaded with supplement thick goodness.

There are such huge numbers of reasons why this dish is so magnificent. I’ve changed it on numerous occasions in the course of recent years, and I’m at long last the most joyful I’ve at any point been with it.

An ideal solace supper for whenever of the year. It’s very loading up with copious wellsprings of good quality carbs, protein, and fat.

Paleo Shepherd’s Pie

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Recipe by themovementmenuCourse: DessertCuisine: American, IrishDifficulty: Easy
Servings

8

servings
Prep time

30

minutes
Cooking time

50

minutes
Total time

1

hour 

20

minutes

This Paleo Shepherd’s Pie is classic, cozy comfort food for cold winter days! It’s Whole30 compliant, dairy free and kid approved.

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-

  • 6 ounces tomato paste

  • 1/2 teaspoon fish sauce

  • sea salt and black pepper to taste

  • Sweet Potato Mash
  • 2 pounds large sweet potatoes

  • 8 garlic cloves peeled

  • 2 teaspoons kosher salt to taste

  • 1/4 cup canned coconut milk

  • 2 tablespoons California extra virgin olive oil

  • kosher salt to taste

  • black pepper to taste

Directions

  • Ground Beef Mixture
  • Melt the oil in a large enameled cast-iron pot or saucepan over medium-high heat.
  • Add the onions and carrots. Stir fry for 5-7 minutes until onions are translucent. Add the garlic cloves and stir frequently for 1 minute, making sure it does not burn. Add in ground beef and sauté until it begins to turn brown, about 4-5 more minutes. Add in bell peppers and mushrooms and cover the pot. Cook for another 10 minutes with the lid on, stirring every 5 minutes until the mushrooms begin to release water. Uncover and cook for an additional 5 minutes, stirring occasionally.
  • Add tomato paste, bone broth, fish sauce, and seasonings. Cook for 5 minutes and stir to combine. Turn off the heat and set aside.
  • Sweet Potato Mash
  • Preheat the oven to 375 degrees Fahrenheit and adjust the oven rack to the middle position. Wash and dry sweet potatoes. Peel and cut into 1-inch pieces.
  • Bring cold water to a boil in a large saucepan. Add the potatoes, garlic and 2 teaspoons of salt. Cook at a rolling simmer until potatoes are fork tender. This will take about 15 minutes.
  • Drain potatoes and garlic. Mash potatoes and garlic together or add to the bowl of a food processor and pulse a few times until creamy. Add in the coconut milk and mix in the olive oil. Taste for salt and pepper. Spread the potato mash over the meat mixture.
  • Bake for 10 minutes and let it cool for 10 minutes. Garnish with chopped parsley and a bit more of drizzled olive oil and serve.

Notes

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