Sunday, September 8, 2013

Paleo Shepherds Pie

My oh my why I do declare; this here Shepherds Pie was mighty fine!  Traditional version would have peas inside but my Hubby would spend all day picking them out; although if served while he is watching football, he just may eat them all as he is so focused on the game.......men. 

Ingredients Meat Filling:
Ground Meat 3 lbs (Beef, Pork, Turkey)
Onion 1 small diced
Peppers 1/2 cup diced (any color)
Broth 1/2 cup all natural (any)
Tomato Paste 2 tablespoons 
Olive Oil 2 tablespoons 
Garlic 1 clove minced
Sea Salt/Pepper 1 teaspoon each

Heat Olive Oil in large pan on medium heat.  Saut√© Onions, Peppers, and Garlic until translucent; then add Ground Meat. Once Meat is cooked and brown add remaining ingredients.  Set aside to cool then start making crust.

Ingredients Crust:
Sweet Potato 1 large thinly sliced 
Coconut Oil 2 tablespoons 

Generously grease the bottom of a pie pan with the Coconut Oil.  Layer the Sweet Potato on bottom and up sides to make a crust.  I gave the crust a dash of fresh cracked Sea Salt and Pepper then place in oven at 350 degrees and cook for 12-15 minutes until al dente (will cook more after Pie is put together).  Add Meat filling in top of crust.  Keep oven on.  One more step left. 

Ingredients Creamy Topping:
Parsnips 3 cups inch cubes peeled
Coconut Milk 3/4 cup
Sea Salt 1/2 teaspoon
White Pepper 1/2 teaspoon 
Garlic Powder 1/2 teaspoon 

Boil Parsnips until fork tender.  Drain then add remaining ingredients and using a standing or hand held mixer whip until light and fluffy.  Spread in top of Meat mixture evenly and place Pie bake in oven and bake until top us golden brown about 20-25 minutes.  This is a bubbly hot dish so let it stand 10 minutes before cutting and serving or you'll burn the hell outta your mouth! 






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