Paleo Shepherd’s Pie

This is one of my favorite recipes. It smells and tastes so good that one of my roommates nicknamed it “sex pie.” I love bacon, so I put it in as many things as possible. I think that it is a great addition to this pretty traditional Shepherd’s Pie recipe.

I made it for dinner last night, with the new addition of sweet potatoes on the bottom. I really liked it, and it was extra filling! I’ll have leftovers for dinner tonight.

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My pot size estimate was off and it was also a giant cauliflower.

Ingredients:

3-4 small or 2 medium sweet potatoes or yams

2 tablespoons grass-fed butter

1 lb grass-fed ground beef

1 package bacon

1 smallish yellow onion, chopped

Carrots, chopped

Peas

Any other vegetables you want to add

Salt and pepper to taste

Splash of red wine

Directions: 

Wash the sweet potatoes and cut them into small chunks. Boil them until soft and easily mashed.

While the sweet potatoes are boiling, start cooking your bacon. Brown it to your preference, then transfer it to a plate with paper towels to drain some of the grease off. Keep the rest of the grease in the frying pan and add the chopped onion.

Time to steam the cauliflower. I like to use the same pot that the potatoes cooked in, because, hey, fewer dishes that way! Cut it into chunks and steam it on high until soft.

Crumble your ground beef into the pan with the bacon grease  and onions over medium low. I add some salt and pepper now, as well as a splash of red wine for flavor.

While the beef is cooking, cut up your veggies. I used zucchini and no peas because that was what I had around. It’s a totally flexible recipe.

Once the beef is browned,  add the carrots, peas, and whatever else you’re using. Add some more wine and let it simmer for about 3 minutes.

Transfer the sweet potatoes into an 8×8 baking dish (or equivilent) and mash them down so they cover the bottom.

Put the steamed cauliflower into a food processor or blender with the butter and some salt and pepper and blend until smooth.

Dump the beef and vegetable mixture into the dish over the potatoes and then spread your cauliflower over the top.

Bake for 20-25 minutes and enjoy!

Note: It’s also delicious without the sweet potatoes on the bottom!

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