One way to make hearty-comfort food without the guilt is to try to make it “paleo”. There are some foods that are better left un-touched but I’ve found that Shepherd’s Pie is actually a great meal to paleo-fy and it was pretty easy. Enjoy the recipe below!
Ingredients:
For the filling –
- 1 tbsp. ghee
- 1 lb. ground lamb
- 2 celery stalks, minced
- 1 white onion, minced
- 2 carrots, minced
- 1/2 cup frozen peas
- 1 tbsp. tapioca starch
- 1 tbsp. tomato paste
- 1 cup chicken stock
- 1 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 1 fresh spring of thyme
- Pinch of salt
- Pinch of pepper
For the topping –
- Bag of frozen cauliflower
- 1 tbsp. grass-fed butter
- 1/4 cup coconut milk
- 1 clove garlic
- Pinch of salt
- Pinch of pepper
Instructions:
- Melt the ghee in a deep skillet over medium heat. Once shimmering, add onions. Cook until they turn translucent.
- Season the lamb with salt and pepper and cook until browned.
- Add carrots and celery to the pan along with the dried herbs and chicken stock.
- Bring to a boil and add the tomato paste. Stir until combined.
- Add peas and tapioca starch & stir. Bring to a simmer.
- While that’s simmering for 20 mins or so, bring a pot of salted water to a boil and add the cauliflower. Cook until fork-tender.
- Drain cauliflower and add to a high powered blender or food processor. Add coconut milk, butter, garlic and salt/pepper and blend until smooth. Make sure not to over blend so you don’t end up with a watery puree!
- Make sure your filling is ready to go by making sure liquid has reduced and carrots are fork-tender.
- Add filling to a pie or casserole dish. Top with the mashed cauliflower and add a sprig of fresh thyme on top.
- Bake in a 350 degree oven for 45 minutes.
Enjoy!
