Finally – a grain-free Paleo shepherd’s pie, the pub classic.
You won’t miss the potatoes in this recipe when cauliflower and parsnips take their place.
This recipe is GAPS, SCD and Paleo-legal.
Serves: 12
Prep time: 30 minutes
Cook time: 30 minutes
Ingredients
- 1 lb ground, grass-fed beef
- 1/2 lb ground bison
- 3-1/2 oz shiitake mushrooms (roughly chopped)
- 2 large beefsteak tomatoes (large dice)
- 1 medium yellow onion (diced)
- 2 stalks celery (chopped)
- 1 large carrot (peeled and coarsely chopped)
- 2 teaspoons coconut aminos
- 6oz tomato paste
- 1 tablespoon fresh thyme leaves
- 1 head cauliflower (chopped)
- 4 large parsnips (peeled and coarsely chopped)
- 3 tablespoons pastured ghee
- sea salt (to taste)
- freshly ground black pepper (to taste)
Directions
Pre-heat oven to 350 degrees.
In a medium pot with a steamer basket, steam cauliflower and parsnips until fork tender.
While that is cooking, add onion, celery, carrots, mushrooms, tomatoes, coconut aminos, thyme, salt and pepper to a large skillet with 1 tablespoon of ghee. Cook on medium until onions are translucent and veggies are tender. Add ground meat and tomato paste.
Cook stovetop mixture on medium until meat is cooked. Simmer for 10 minutes to allow juice to boil off.
In a baking dish (smaller if you like thicker layers or larger is you like thinner layers), spoon in meat mixture.
Mash cauliflower and parsnips with remaining ghee. Season to taste with salt and pepper.
Spread cauliflower mixture over the meat mixture. Bake for 30 minutes. Let rest for 20 minutes. Serve.
