Pardon the construction around here while I get things all posted, converted, and user-friendly! However, I did not want to deny you the recipe that I made for St. Patty’s Day. I have never had Shepard’s pie because quite frankly, a meat pie sounds gross. So, I doctored it up for a spin on the traditional!
Use this recipe as a template to swap out whatever your family enjoys…and to be honest, this was great for a special occasion but probably too many steps for what I typically want to be doing on a regular night. So, you could easily get all the same flavors by making the mashed potato mixture, and serving it right alongside the veggies and meat mixture. It will have all the same great flavor minus the layering, extra baking, etc.
Paleo Shepard’s Pie
- 2 lbs of root veggies (I used 1 lb of buttercream potatoes (skin on), 1 turnip (peeled), 2 parsnip)
- 1 apple (peeled)
- 1 lb ground breakfast pork
- 2 portobello mushroom caps, diced (you could use 1/2 lb more meat instead)
- 2 stalks of celery, diced
- 2 carrots, diced
- 1 small onion, diced
- 2 cloves garlic, diced
- 1 Tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1/2 cup chicken stock
- 1/2 stick of butter
- 1/2 cup frozen peas
- salt and pepper
- 1 tsp oregano
Cut your root veggies and apple into similar size chunks to throw into a pot with water. Season the water with salt, and bring to a boil. Reduce heat to medium and boil until all veggies are fork tender (around 15 minutes). Drain the veggies and add them back to the pot. Add 1/2 stick of butter to them and begin mashing until you get a mashed potato consistency that you enjoy. Add more butter if needed. Add 1 tsp each of salt and pepper and set aside.
While the veggies are boiling, preheat your over to 450 degrees. Grab a cast iron skillet and brown your pork. Once the pork is cooked through for the most part, take it out with a slotted spoon and place on a paper towel for later. Add 1 TBSP butter to the pork fat and then add the onion, celery, carrots and saute until softened (about 8 minutes). Then add the tomato paste and garlic and saute for another 2 minutes. Add the broth, worchestershire saucem oregano, 1/2 tsp salt and 1 tsp pepper.. Allow to simmer until thickened up a bit (3 more minutes).
Remove from heat and mix in ground meat and frozen peas. Add the mashed root veggies on top and spread with a spatula. Bake until the potato mixture is browned (about 30 minutes). Let rest another 5 minutes after removing from oven before serving.