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Shepherd’s Pie

This recipe hits the spot to warm you up during this chilly winter season. I have switched out some traditional ingredients to make this a gluten-free paleo dish. I really don’t think you can every go wrong with meat and veggies! I made this meal last week, but completely forgot to take a photo.

Ingredients:

  • 1.5 lbs lean ground beef n
  • 1 tbsp coconut oil
  • 1 carrot, finely chopped
  • 1 small onion, finely chopped
  • 1 cup  frozen peas
  • 1 red pepper
  • 1 cup mushrooms, thinly sliced
  • 1/4 cup beef stock
  • 1 tsp parsley
  • 2 cloves finely chopped garlic
  • 1 bay leaf
  • salt & pepper to taste

Directions:

  1. Heat oven to 350 degrees
  2. In large saucepan over medium high heat, heat coconut oil
  3. Add onions and mushrooms-cook for around 5 mins
  4. Add ground meat and cook until browned
  5. Add spices and beef stock, cover and simmer over low heat for around 10 minutes
  6. Transfer any remaining fluid, transfer meat mixture into casserole dish
  7. Top with Mashed Cauliflower, spreading evenly all over meat
  8. Bake in 350 degree oven for 25 minutes until heated
  9. Turn broiler on for last 5 minutes of cooking time to create a lightly browned top
  10. Remove from oven and let cool before serving

Mashed Cauliflower

Ingredients:

Cauliflower Mash:

  • 1 head cauliflower, chopped into florets
  • splash of coconut milk
  • 2 Tbsp chives, chopped
  • 3 Tbsp green onion, chopped
  • pepper and salt to taste
  • 4 pieces bacon, cooked & chopped
  • optional: ghee or grass-fed butter to taste

Directions:

  1. Steam cauliflower until very tender
  2. Transfer to food processor and puree until mashed consistency- I have also used a hand blender…its quicker and less clean up
  3. Add coconut milk and season with salt & pepper and puree until combined

Recipe adapted from: North West Cave Girls

http://northwestcavegirls.com/2012/01/paleo-shepherds-pie/

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