Prep Time: 30 mins | Cook Time: 20 mins | Total Time: 50 mins | Servings: 6
Shepherd’s Pie is my grandma’s most favourite dish. She taught me how to make it and when I got older I put a twist into the recipe. Thus, this Whole30 Shepherd’s Pie is born. Incredibly delicious less the guilt.
INGREDIENTS
1 tbsp olive oil
1 onion chopped
2 cloves garlic minced
1 tbsp fresh rosemary chopped
1 tsp sea salt
pepper to taste
1 1/2 lbs ground beef lean
3 carrots sliced
1 1/2 c. sugar snap peas end trimmed and cut in half
2 c. beef stock Whole30 compliant
2 tbsp coconut aminos
2 tbsp tomato paste
2 tbsp arrowroot
Potato Topping:
1 cauliflower about 6 c. chopped
2 potatoes peels and chopped
1 tsp sea salt
HOW TO MAKE WHOLE30 SHEPHERD’S PIE
Step 1: For approximately 20 minutes, steam the potatoes and cauliflower until very tender.
Step 2: To a food processor, add potatoes, cauliflower, and salt. Blend until light and fluffy. Set aside when done.
Step 3: Heat a tbsp olive oil in a large skillet over medium-high heat. Once the oil is hot, add the onion, garlic, and rosemary to the skillet. Season with salt and pepper, and saute for about 7 to 10 minutes until just beginning to brown.
Step 4: To the skillet, add the ground beef and cook for about 10 minutes until brown, breaking the meat up as it cooks.
Step 5: Add the beef broth, tomato paste, coconut aminos, and arrowroot powder in a small bowl. Stir until well mixed. Over the ground beef, add this beef broth mixture. Over medium heat, bring the mixture to a low simmer.
Step 6: Add the carrots and snap peas to the skillet and stir. Take the skillet away from the heat. Then, to the bottom of a 9 x 9-inch or 8 x 10-inch casserole pan, transfer the ground beef and vegetable mixture, and top with the cauliflower-potato mixture. Spoon the big scoops out and put them on the corners of the casserole. Into an even layer, smooth the potatoes using a spoon. Lastly, place more rosemary and black pepper on top if desired.
Step 7: Place in a 400 degrees F Sharp Superheated Steam Countertop Oven and cook for about 14 minutes on the Bake/Reheat function until the top starts to brown. If baking after refrigerated, cook the casserole at the same time adding 5 to 8 minutes extra minutes. Or bake in an unconventional oven for about 22 minutes at 400 degrees F until the top has started to brown.
NUTRITION FACTS:
Calories: 302kcal | Carbohydrates: 25g | Protein: 31g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 1222mg | Potassium: 1347mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5455IU | Vitamin C: 73.6mg | Calcium: 88mg | Iron: 6.4mg
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 tbsp fresh rosemary chopped
- 1 tsp sea salt
- pepper to taste
- 1 1/2 lbs ground beef lean
- 3 carrots sliced
- 1 1/2 c. sugar snap peas end trimmed and cut in half
- 2 c. beef stock Whole30 compliant
- 2 tbsp coconut aminos
- 2 tbsp tomato paste
- 2 tbsp arrowroot
- Potato Topping:
- 1 cauliflower about 6 c. chopped
- 2 potatoes peels and chopped
- 1 tsp sea salt
Instructions
Step 1: For approximately 20 minutes, steam the potatoes and cauliflower until very tender.
Step 2: To a food processor, add potatoes, cauliflower, and salt. Blend until light and fluffy. Set aside when done.
Step 3: Heat a tbsp olive oil in a large skillet over medium-high heat. Once the oil is hot, add the onion, garlic, and rosemary to the skillet. Season with salt and pepper, and saute for about 7 to 10 minutes until just beginning to brown.
Step 4: To the skillet, add the ground beef and cook for about 10 minutes until brown, breaking the meat up as it cooks.
Step 5: Add the beef broth, tomato paste, coconut aminos, and arrowroot powder in a small bowl. Stir until well mixed. Over the ground beef, add this beef broth mixture. Over medium heat, bring the mixture to a low simmer.
Step 6: Add the carrots and snap peas to the skillet and stir. Take the skillet away from the heat. Then, to the bottom of a 9 x 9-inch or 8 x 10-inch casserole pan, transfer the ground beef and vegetable mixture, and top with the cauliflower-potato mixture. Spoon the big scoops out and put them on the corners of the casserole. Into an even layer, smooth the potatoes using a spoon. Lastly, place more rosemary and black pepper on top if desired.
Step 7: Place in a 400 degrees F Sharp Superheated Steam Countertop Oven and cook for about 14 minutes on the Bake/Reheat function until the top starts to brown. If baking after refrigerated, cook the casserole at the same time adding 5 to 8 minutes extra minutes. Or bake in an unconventional oven for about 22 minutes at 400 degrees F until the top has started to brown.
