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.