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Paleo Recipe: Shepherd's Pie - The Ultimate Comfort Food
OH my gosh!!! This recipe is so so delicious!! You will NOT even miss the potatoes that normally go with a dish like this!!
This recipe is actually a combination of a few recipes. I just sort of picked the parts I liked from them and added other stuffs that I liked. I primarily followed THIS recipe I found on The Primalist and then the idea for the thickened sauce came from THIS recipe on Paleo Gluten Free Recipes. Among others, I also considered THIS recipe from Elana's Pantry.
This recipe requires quite a bit of prep-work, but it is totally worth it. You could try out THIS method of making it that I read on Nom Nom Paleo - it would make it easier to process the ingredients over a few days the way she did. Fortunately, I have my sweet husband to help me out in the kitchen :) With two of us chopping and cooking, time doesn't drag as much!!
2 pounds ground beef
1 onion, chopped
8 ounces mushrooms, chopped (I always use baby bella)
4 carrots, peeled & diced (I cut mine into little coins mostly)
4 stalks celery, diced
2 cups frozen peas
2 TBS crushed garlic (I use Trader Joe's brand)
2 cups beef broth
3 TBS arrowroot powder
1 tsp salt
1 tsp pepper
1 tsp dried thyme
1 tsp rosemary
1 tsp oregano
2 heads of cauliflower, trimmed, chopped and steamed until very soft
2 TBS coconut oil
2 TBS heavy whipping cream (omit if you don't do dairy - use 2 TBS olive oil instead)
DIRECTIONS
1. Melt coconut oil in a large pan. Saute onions, mushrooms, carrots, celery, and peas until soft.
2. Drain excess liquid from the veggies, remove from the pan and place in a large bowl. Put the ground beef & garlic in the pan, brown well and chop up into little pieces.
3. Once ground beef is browned, add the arrowroot powder, spices, and two cups of beef broth to the pan. Stir well and bring to a boil, stirring occasionally. Allow to boil for 3-5 minutes until thickened.
4. Add the veggies back into the pan and stir well. Place entire contents of pan into a 13x9 baking dish. I usually spray mine with some coconut oil.
5. To prepare the topping, take your softened cauliflower and heavy whipping cream and puree them in a blender or food processor. NOTE: If you don't do dairy, use olive oil in place of the cream.
6. Spread even layer of the pureed cauliflower over the meat and veggie mixture. Take a fork or a spoon and rough up the top a little so that it can brown.
7. Place in oven and bake for about 35 minutes. If the top isn't browned enough to your liking, turn on the broiler for about 5 or so minutes. Just keep an eye on it because you know how quickly it can go from browning to burnt :)
NOTES:
**This was DELICIOUS as it was, but I think it would have been AWESOME served with biscuits. I am considering trying THIS recipe for paleo biscuits or THIS recipe for paleo yeast rolls. I am also considering using THIS recipe that is for savory paleo pancakes because I find them quite dry which is perfect for this recipe.
**This was my first attempt at making this recipe & it turned out a little too liquidy. I am going to reduce the amount of beef broth to 1 cup & the arrowroot to 2 TBS for my next go round. I am also going to add itty bitty bits of pastured butter to the top to help it brown up some more.
**We got 8 servings out of this. The guys each had two servings, I had one, and I have lunch to take to work for the next three days. I love having leftovers for my lunches :)
This recipe is actually a combination of a few recipes. I just sort of picked the parts I liked from them and added other stuffs that I liked. I primarily followed THIS recipe I found on The Primalist and then the idea for the thickened sauce came from THIS recipe on Paleo Gluten Free Recipes. Among others, I also considered THIS recipe from Elana's Pantry.
This recipe requires quite a bit of prep-work, but it is totally worth it. You could try out THIS method of making it that I read on Nom Nom Paleo - it would make it easier to process the ingredients over a few days the way she did. Fortunately, I have my sweet husband to help me out in the kitchen :) With two of us chopping and cooking, time doesn't drag as much!!
Paleo Shepherd's Pie
INGREDIENTS2 pounds ground beef
1 onion, chopped
8 ounces mushrooms, chopped (I always use baby bella)
4 carrots, peeled & diced (I cut mine into little coins mostly)
4 stalks celery, diced
2 cups frozen peas
2 TBS crushed garlic (I use Trader Joe's brand)
2 cups beef broth
3 TBS arrowroot powder
1 tsp salt
1 tsp pepper
1 tsp dried thyme
1 tsp rosemary
1 tsp oregano
2 heads of cauliflower, trimmed, chopped and steamed until very soft
2 TBS coconut oil
2 TBS heavy whipping cream (omit if you don't do dairy - use 2 TBS olive oil instead)
DIRECTIONS
1. Melt coconut oil in a large pan. Saute onions, mushrooms, carrots, celery, and peas until soft.
2. Drain excess liquid from the veggies, remove from the pan and place in a large bowl. Put the ground beef & garlic in the pan, brown well and chop up into little pieces.
3. Once ground beef is browned, add the arrowroot powder, spices, and two cups of beef broth to the pan. Stir well and bring to a boil, stirring occasionally. Allow to boil for 3-5 minutes until thickened.
4. Add the veggies back into the pan and stir well. Place entire contents of pan into a 13x9 baking dish. I usually spray mine with some coconut oil.
5. To prepare the topping, take your softened cauliflower and heavy whipping cream and puree them in a blender or food processor. NOTE: If you don't do dairy, use olive oil in place of the cream.
6. Spread even layer of the pureed cauliflower over the meat and veggie mixture. Take a fork or a spoon and rough up the top a little so that it can brown.
7. Place in oven and bake for about 35 minutes. If the top isn't browned enough to your liking, turn on the broiler for about 5 or so minutes. Just keep an eye on it because you know how quickly it can go from browning to burnt :)
NOTES:
**This was DELICIOUS as it was, but I think it would have been AWESOME served with biscuits. I am considering trying THIS recipe for paleo biscuits or THIS recipe for paleo yeast rolls. I am also considering using THIS recipe that is for savory paleo pancakes because I find them quite dry which is perfect for this recipe.
**This was my first attempt at making this recipe & it turned out a little too liquidy. I am going to reduce the amount of beef broth to 1 cup & the arrowroot to 2 TBS for my next go round. I am also going to add itty bitty bits of pastured butter to the top to help it brown up some more.
**We got 8 servings out of this. The guys each had two servings, I had one, and I have lunch to take to work for the next three days. I love having leftovers for my lunches :)
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