Paleo Shepherd's Pie
Ingredients
Bottom layer
-
1
small
onion, chopped
-
½
lb
mushrooms, sliced
-
1
lb
lean ground beef
-
2
tbsp
tomato paste
-
1
tsp
dry mustard
-
1
tsp
anchovy paste
-
¼
tsp
Himalayan or unrefined sea salt
-
½
tsp
ground black pepper
-
¼
tsp
ground coriander
-
⅛
tsp
ground clove
-
⅛
tsp
ground cinnamon
-
few grinds
freshly grated nutmeg
-
¼
cup
water
Middle layer
-
15
oz
rutabaga, cut into ½” pieces
-
15
oz
Brussels sprouts, quartered
-
¼
cup
sliced almonds, toasted
Top layer
-
1
large head
cauliflower
-
2
tbsp
extra virgin olive oil
-
½
tsp
Himalayan or unrefined sea salt
-
½
tsp
freshly cracked black pepper
-
few grinds
freshly grated nutmeg
-
½
tsp
Dijon Mustard
-
more
toasted almonds and chopped fresh parsley to garnish
Instructions
- Heat a skillet over medium-high heat, melt coconut oil, and cook mushrooms until golden brown.
- Add onion and cook until fragrant, then add ground beef and cook until no longer pink.
- Mix tomato paste, mustard, anchovy paste, salt, pepper, coriander, clove, cinnamon, nutmeg, and water in a bowl, then pour over the beef and cook until liquid evaporates.
- Transfer the mixture to an oven-safe dish.
- Steam cauliflower florets, rutabaga, and Brussels sprouts until tender.
- Layer rutabaga and Brussels sprouts on top of the meat, sprinkle with toasted almonds, and set aside.
- Blend cauliflower, olive oil, salt, pepper, nutmeg, and Dijon mustard until smooth.
- Spread the cauliflower puree over the casserole, drizzle with olive oil, and broil until golden.
- Garnish with toasted almonds and parsley before serving.
Nutrition Facts (estimated)
Servings
4
Calories
466
Total fat
24g
Total carbohydrates
34g
Total protein
35g
Sodium
725mg
Cholesterol
75mg
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