Print Recipe
5 from 2 votes

not-so shepherd's pie

A paleo version on the traditional Shepherd's Pie
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dinner
Cuisine: Paleo
Servings: 4 -6
Author: the whole smiths

Ingredients

  • 2 lbs. russet potatoes peeled and cubed
  • 2 lbs. ground beef
  • 1/3 C. almond or coconut milk
  • 1 Tbsp. ghee or butter + addition to sauté with
  • 1 lb. mushrooms such as baby bellas sliced
  • 1 cup diced onion
  • 3 carrots chopped
  • 1/2 lb. asparagus cut into 1 inch pieces
  • 3 cloves of garlic chopped
  • 2.5 Tbsp. arrowroot powder or tapioca flour
  • 1.5 C. beef broth
  • 1 small can of tomato paste
  • 1/2 tsp. horseradish
  • 3 sprigs of thyme finely chopped

Instructions

  • Preheat oven to 400*
  • Add russet potatoes to large stock pot and fill with water until just covering the potatoes and bring to a boil
  • Once potatoes come to a boil, reduce heat to a simmer and simmer for 15-20 minutes, until tender to a fork
  • Thoroughly drain potatoes and return to warm pot
  • Heat potatoes on low for 1-2 minutes to remove any additional moisture
  • Meanwhile heat almond or coconut milk with ghee or butter until melted
  • Add melted ghee / butter / milk mixture into potatoes and stir thoroughly until incorporated and salt to taste
  • Heat a large skillet to medium high heat and add 1 tsp or ghee or butter
  • Once heated add sliced mushrooms and sauté until cooked and moisture has cooked off, salt to taste
  • Remove mushrooms from skillet and add asparagus pieces and thyme and sauté until lightly tender
  • Meanwhile in a large dutch oven add heat 1 Tbsp of ghee or butter on medium high
  • Add chopped carrots and onions until translucent
  • Add garlic and cook for additional 2 minutes
  • Push ingredients to side of dutch oven and add ground beef
  • Brown ground beef and cook thoroughly
  • Once browed, add arrowroot flour and combine
  • Add beef stock and stir all ingredients thoroughly
  • Add tomato paste and horseradish and incorporate
  • Cook on medium until sauce thickens about 10 minutes and add asparagus in
  • In a separate baking dish add beef and vegetable mixture
  • Layer mushrooms on top
  • Spoon mashed potatoes over top and spread evenly and all along the edges
  • Bake for 20 minutes