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Grassfed Meatheads: Paleo Shepard’s Pie

Fall has…fallen? Anyhoo, we are in love with the Fall! The hot tea and the hoodies. The snuggles on the couch and the walks in the leaves. And, we absolutely love the comfort food that rolls in with the crisp fall air! One of our favorites is Shepard’s Pie.

Note-We have added peas to this recipe. If you are not eating legumes just leave them out or replace with another green veggie.

What you need:

1 large yellow onion

2 large carrots

3 stalks of celery

2-6 tbs of butter or ghee (we usually go for it with the butter!)

1lb of ground lamb

1lb of ground beef heart (use regular ground beef if desired)

5-6 large mushrooms

1 large sweet potato

1 head of cauliflower

worcestershire sauce to taste

coconut aminos to taste

rosemary, salt and pepper to taste

1/2 cup frozen peas

What to do:

Preheat oven to 350.

Cut sweet potato and cauliflower into large chunks and steam. While steaming…

Saute the chopped onion, carrot and celery in the butter until the onions begin to become translucent. Add the meat, sliced mushrooms, worcestershire sauce, coconut aminos and rosemary and cook until the meat is just barely cooked through. Add mixture to the bottom of a baking dish.

Pour frozen peas on top of the meat.

Mash cauliflower, sweet potato and butter. Season with salt and pepper. Spread the mash on top of the peas.

Bake at 350 for 30 mins then broil for 5 mins or until golden.20150630_165805



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