“The fundamental principles of a Paleo lifestyle are pretty simple,” says Pete Evans. “Take out of your diet all grains and legumes, refined sugar and dairy, and celebrate fats and proteins from animals from land or sea that have had a natural diet. The Paleo way also embraces organic fruit, veg, nuts and seeds (no chemicals or pesticides). Makes sense? Sure does, as proteins and fats are essential for the body and the macro and micronutrients of fruit and veg are astounding.
This is a Paleo version of a shepherd’s pie; you can play around with different proteins and I would suggest using either sweet potato or cauliflower as your crust on top instead of potatoes, as they’re very starchy.”
This shepherds pie recipe can be doubled in size then perhaps portion out into airtight containers and freeze so you have meals in advance. Bam! Prep like a boss.
Paleo Shepards Pie Pete Evans
Paleo Shepards Pie – Pete Evans
This is a Paleo version of a shepherd’s pie; you can play around with different proteins and I would suggest using either sweet potato or cauliflower as your crust on top instead of potatoes, as they’re very starchy.
If you are hardcore traditional, the meat portion of this meal is delicious, so pop your mashed potatoes on top if you just can’t go without.
Ingredients
- 80
grams
Olive or Coconut Oil - 2
Celery stalks, finely diced - 2
Carrots, finely diced - 1
Onion, finely diced - 4
Garlic Cloves, finely chopped - 3/4
teaspoon
Ground cumin - 600
grams
Minced grass fed beef - 2.5
tablespoons
Tomato Paste - 1
teaspoon
Chopped thyme - 375
mls
Beef stock (or 1.5 cups) - 80
ml
Dry red wine - 800
grams
Cauliflower, broken into florets, stalk coarsely chopped - 1/3
cup
Flat leaf parsley, coarsely chopped
Instructions
Preheat the oven to 180 degrees celsius.
Heat 2 tablespoons of oil in a large frying pan or saucepan over a medium-high heat. Add the celery, carrots, onion, garlic & cumin and stir occasionally until vegetables soften and begin to brown. (5 minutes).
Add beef, increase heat to high and stir occasionally until browned (8-12 minutes).
Add tomato paste and thyme and cook until paste darkens (1 minute), then add stock and wine, reduce heat to medium-high and simmer, stirring occasionally, for about 10 minutes until slightly thickened.
Meanwhile, cook cauliflower in a saucepan of boiling water until tender (8-10 minutes). Drain in a colander, then process in a food processor until smooth, add remaining fat, blend to combine and season to taste.
Spread meat mixture in a shallow ovenproof dish. Top with the cauliflower purée and smooth top. Bake until top is light golden and bubbling (30-40 minutes). Sprinkle with parsley and serve hot with a homemade relish and salad.
If you like the look of this recipe, you will love the Butter Chicken on my site. Follow the link to check it out. https://www.fabulousphysiques.com.au/pete-evans-butter-chicken/
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