Paleo Shepherd's Pie Recipe
Love the flavor of traditional shepherd’s pie but not all that potato? No problem, just substitute a cauliflower puree to make it delicious (and paleo).
Do you love traditional shepherd’s pie but don’t want to get weighed down by all that potato?
No problem — just substitute a cauliflower puree. You get to dump all those carbs and butter for a creamy, fluffy dollop of vegetable goodness. We’ll show you how to create a healthier shepherd’s pie in this easy-to-follow recipe.
And since we are using cauliflower puree, this meal is totally paleo!
Recipe Notes: Serves 4. Paleo-friendly.
PALEO SHEPHERD'S PIE
INGREDIENTS
Beef Filling:
- 1 lb grass-fed ground beef
- 1 cup onion finely diced
- 1 tsp garlic finely diced
- 1/2 cup carrots finely diced
- 2 tbsp tomato paste
- 1 tsp rosemary
- 1 tsp thyme
- Salt to taste
- 1/2 tsp black pepper
Cauliflower and Turnip Puree:
- 1 lb cauliflower
- 1 lb scarlet turnip
- Salt and pepper to taste
INSTRUCTIONS
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Preheat oven to 350 degrees Fahrenheit.
- In a large skillet on medium heat, brown the meat.
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Add in the onions, garlic, carrots, tomato paste, and spices. Stir together and reduce heat to low.
- While meat is cooking, steam the cauliflower and turnip until they are fork-soft. Strain any excess water.
-
Add in the salt and pepper to the softened cauliflower and turnip mixture.
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Puree the cauliflower and turnip using an immersion or stick blender until they are a mashed, creamy consistency.
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Transfer the cooked meat mixture into an 8x8 casserole dish and top with the cauliflower and turnip puree.
- Bake in the oven for about 10-15 minutes, or until top is slightly browned.
Written By: Carter Lewis
