Paleo Shepherd’s Pie bring a classic dinner with a modern, gluten-free twist. You’re sure to enjoy this healthy way to hide greens from your kids, big and small.
(Gluten free, Dairy-Free, Paleo)
Over the past months I’ve worked myself up to eating meat again. Believe me, this has been no easy feat. Say hello to my first taste of beef in a very long time.
Shepherds pie happens to be one of my husbands favorite meals of all time. Thought it was fitting to fix up a favorite meal of his that hasn’t been made in a long time.
I found a great recipe that inspired me. I changed the ingredients here and there but it was definitely an inspiration and my favorite thing about it was it hid greens in the shepherd pie! Perfect for my husband who ‘hates all things green’.
Sometimes I feel I have a big child on my hands. Guess it’s good to prepare myself if we ever decide to have children. But truthfully, I can barely handle my fur children half the time.
Knowing the amount of greens that were just packed into this meal definitely made me a happy girl, and topping that with mashed potatoes, well I was in heaven.
I love potatoes. I know it’s not strict paleo; but as I’ve said numerous times, and I’ll say it again.
CREATE YOUR OWN DIET! A healthy diet of course. But potatoes are natural and packed with Vitamin B6, Potassium, Copper and Vitamin C.
Paleo Shepherd's Pie Recipe
Main
Gluten free
British
Yield: 12
Prep Time:20 min
Cook Time:45 min
Total Time:65 min
Ingredients:
- Potato Crust
- 6 large potatoes, peeled and quartered
- 2 Tablespoons Butter
- 1/2 cup almond milk
- Pinch of Salt and Pepper
- Shepherd Pie Filling
- 1 pound ground beef
- 1 small onion, chopped
- 2 cups chopped carrots
- 2 cups peas
- 2 cups chopped spinach
- 1 cup petite diced tomatoes
- 1 1/2 cup beef stock
- 1 teaspoon basil
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- 2 teaspoons potato starch
Directions:
- 1. In a large saucepan, boil the potatoes until they are tender and fall off a fork when stabbed (apprx 10-15 minutes) Mash the potatoes and with a immersion blender cream together the milk, butter, salt and pepper.
- 2. Brown the ground beef and onions in a large skillet.
- 3. Drain the fat off the meat.
- 4. Add the tomatoes, beef stock, garlic, italian seasoning, salt and potato starch and all the veggies to the skillet. Cover the skillet and allow the veggies to get tender (15-20minutes).
- 5. Preheat oven to 350 F.
- 6. Transfer the meat and veggies to a 9x13 pan. Top the meat mixture with mashed potatoes and spread it out evenly.
- 7. Bake for 30-35 minutes.
Author: Linnie
Nutrition Information:
Calories: 223
Other nutrition information: Total Fat: 10 g Saturated fat: 1 g Unsaturated fat: 1 g Trans fat: 0 g Carbohydrates: 21 g Sugar: 4 g Sodium: 200 mg Fiber: 4 g Protein: 13 g Cholesterol: 38 mg Weight Watchers Points Plus: 6 Points
How much did you love this recipe?
Click a star to let me know:
(4 votes, average: 5.00 out of 5)
Loading...
Leave a Reply