Paleo Shepherd's Pie
Author: Jessica Schieber
Course: Dinner/ Comfort Foods
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 12 servings
- 1 lb. ground beef, browned (I use organic from Costco)
- ½ lb. ground pork, chicken or turkey (browned)
- 1½ cups diced carrots
- 1½ cups diced mushrooms
- 1 cup asparagus cut into 1" pieces
- ½ cup diced red peppers
- ½ cup diced onions
- 1 medium sweet potato diced
- 1 tsp. rosemary
- 1 tsp. thyme
- 1 tsp. minced garlic
- 1 cup beef stock or bone broth
- ¼ cup tapioca starch
- 1 lb. yuca root (I use goya brand, frozen)
- ½ head cauliflower cut into large pieces
- 1 Tbsp. healthy fat of choice (I use avocado oil)
- salt and pepper to taste (turmeric to taste optional)
- Preheat oven to 375°.
- Bring cauliflower and yuca to a boil.
- Brown the ground beef and pork, chicken or turkey in a large skillet. Remove and set aside.
- Sauté onions, peppers and onions until moisture is gone and slightly browned. Set aside.
- Add oil and sauté carrots, sweet potatoes, carrots, and asparagus until just softened.
- Add the meat mix and onion mix back to the skillet. Sprinkle with the tapioca starch and stir.
- Add the stock or broth. Cook over medium heat until slightly thickened. .
- Add rosemary, thyme, salt and pepper. Stir well.
- Place entire mixture into greased 9 x 13 baking dish.
- Remove boiled yuca and cauliflower and strain.
- Place in food processor and blend until smooth. This may need to be done in two batches.
- Add garlic into mixture while processing.
- Spread cauliflower and yuca over meat mixture until completely covered.
- (Can sprinkle additional herbs on top if desired)
- Bake for 20 minutes at 375° until slightly browned on top. Let stand 5 minutes before serving.
Recipe by WellStone Gardens at http://wellstonegardens.com/shepherds-pie/
3.5.3208