PALEO SHEPHERD'S PIE

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(this is a meal you can freeze in small portions or the entire pan and pull to reheat in the oven or microwave for the small portions)

adapted from Taste of Lizzy T’s; http://www.tastesoflizzyt.com/paleo-shepherds-pie/ 

~serves 8: gluten-free, dairy-free option

Prep Time: 10 minutes

Cook Time: 20 minutes

Bake Time: 30 minutes

Mashed Potatoes:

  • 5 very large baking potatoes, peeled and cut into eighths

  • ½ stick butter, or 4 TBSPs ghee or coconut oil for dairy-free

  • ⅓-½ cup unsweetened almond milk (or other preferred milk)

  • salt and pepper, to taste

Sauce:

  • 1, 15 oz can diced tomatoes (do not drain)

  • ¾ cup beef or chicken stock

  • 1 teaspoon basil

  • 3 large garlic cloves

  • 1 ½ teaspoon Italian seasoning

  • 1 teaspoon salt

  • 1 TBSP tapioca starch (arrowroot flour or cornstarch works as well)

Filling:

  • 2 lbs ground beef

  • 1 small onion, diced

  • 2 cups diced carrots

  • 2 red or yellow bell peppers, diced

  • 2 cups frozen peas

  • 2 cups finely chopped kale or spinach

In a large saucepan, boil the potatoes until they are tender (about 10 minutes). Mash the potatoes and cream them together with the butter, milk, salt and pepper until they are fluffy. Set aside.

Place all of the sauce ingredients into a blender and blend until smooth. Set aside.

Brown the ground beef and onions in a large skillet or saucepan, breaking the meat into small pieces as you cook it. Drain any fat off the meat. Add the sauce and chopped vegetables to the skillet. Cover the skillet and allow the meat and veggies to simmer for 10-15 minutes until the veggies start getting tender. Don't allow them to cook all the way through since they will continue to cook in the oven.

Preheat the oven to 350 degrees. Transfer the meat and veggies to a 9x13 inch pan or two 8x8 inch dishes. Top the meat mixture with the mashed potatoes, spreading them evenly. Bake for 30 minutes at 350 degrees.

* This recipe can be prepared ahead of time and stored in the refrigerator or freezer. Increase the bake time to 40-45 minutes if the pie comes straight from the refrigerator. If you freeze the pie, simply thaw it for 24 hours in the refrigerator and then bake for 40-45 minutes.

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