Primal Shepard's Pie
This Shepherd's pie is a fun take on the traditional recipe, and is sure to be a hit. Instead of peas and corn you will find a caramelized mesquite apple & mushroom layer that adds just a hint of sweetness to the creaminess of the root mash.
Servings: 6
Ingredients
- 2 lbs. grass-fed beef
- 2 tbsp. grass-fed butter (or coconut oil if you are avoiding dairy)
- 1 whole large Organic onion, chopped (or 2 medium)
- 5-6 cloves garlic crushed and minced
- 4 whole large Organic, local carrots chopped
- 2 tbsp. Organic tomato paste (if you're like me and avoid canned goods, simply deseed a tomato and process with a dash of sea salt)
- ¾ cup Grass-fed beef broth or bone broth
- 3 cups Organic, local apples peeled and chopped
- 3 cups Organic button mushrooms chopped
- 1 whole free-range egg (to brush the mash)
- 1 tsp. sea salt
- 1 tsp. black pepper
- 1 bay leaf
- 2 tsp. mesquite powder
- 1 tsp. dried red chilli flakes
- 1½ tbsp. organic coconut flour
Mash
- 2 lbs. Organic sweet potatoes peeled (or local white potatoes if you're like me)
- 2 lbs. Organic rutabaga peeled and chopped
- ½ cup organic whole whipping cream (or coconut milk)
- 4 tbsp. grass-fed butter
- 1 tsp. sea salt
- ½ tsp. black pepper
Instructions
- Preheat oven to 400F.
- Chop and prepare all ingredients.
- In a large pan, add the potatoes and rutabaga and cover with water. Bring to a boil, then reduce to a simmer and cook until completely softened (use a knife to determine this - pay attention to the rutabaga specifically as it will take longer). This will take about 30-40 min, and should be ready by the time all the other filler layers are complete.
- In a pot, melt 1 tbsp butter, and add onion, garlic, carrot, sea salt, and black pepper. Cook for 10 min, or until vegetables begin to brown slightly.
- Add tomato paste/puree, and keep cooking for a few minutes. Then add the ground beef. Cook until there is no longer any pink visible.
- Add bay leaf and beef broth, and simmer on med-high for 10-15 min. At the end of this time, taste the liquid and ensure it is spiced to your tastes. Adjust if necessary.
- Mix in coconut flour thoroughly until liquid thickens slightly. Transfer beef filling into a large pyrex pan, and pat down.
- In a saucepan, melt 1 tbsp of butter, and add mushrooms and chilli flakes. Cook for 3 min, then add apples and mesquite. Cook until slightly caramelized (approx 10 min). Add this layer to the pyrex pan evenly.
- Transfer the potatoes and rutabaga into a large bowl, and add butter and whipping cream. Use a large fork or spoon to mash them, and then continue the process with a hand mixer until smooth.
- Add mash onto the pyrex pan, and smooth the top. Whip an egg in a bowl, and brush the top. Use a fork to create some ridges so they brown when baking. (Optional: if you eat dairy, this would be the time to sprinkle some whole organic cow/sheep/goat cheese on top. This time, as you can tell from the image we opted not to do so, but feel free!)
- Bake for 30-35 min, or until very slightly browned. I recommend placing the pan on a cookie dish incase the liquid drips during baking. Serve while warm!