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Paleo Shepherd’s Pie {Grain/Dairy Free, AIP option}

May 1, 2014 by predominantlypaleo 8 Comments

 

Paleo Shepherd’s Pie {Grain/Dairy Free, AIP option}

Growing up, my dad would channel his Irish roots and make his version of Shepherd’s Pie almost weekly. It was certainly edible though looking back I giggle at our family’s “healthy” rendition. See, my dad has for many years been a Vegetarian and this pie, affectionately referred to as “TVP Pie” consisted of Textured Vegetable Protein (soy based) and instant mashed potatoes. I think there were some frozen veggies thrown in for good measure, though the TVP sticks out more than anything. These days, soy is not my pal the way it was back then. My focus in my past few years of healing has been lots of organic veggies, grass fed, pasture raised meats, and avoidance of grains, dairy, and soy. So my childhood Shepherd’s Pie is a smidgy different than the one I made here, but the memories of our weekly meal are no less important. I am glad that I could take a favorite from my youth and transform it into one that is nutrient rich and satisfying enough to feed three kids of my own. Ingredients:

  • 1 pound grass fed ground beef
  • 1 tablespoon avocado or olive oil
  • 1 tablespoon arrowroot flour
  • 1 cup diced carrots
  • 1 onion diced
  • 1/2 cup celery
  • 2 cups beef broth (homemade or organic )
  • 1 cup peas (omit for AIP)
  • 1 tablespoon worcestershire sauce (omit for AIP)
  • 2 garlic cloves minced
  • Himalayan salt to taste
  • Freshly ground black pepper to taste (omit for AIP)
  • 3 cups yuca boiled to fork tender (large/coarsely chopped)
  • 1/2 cup flax or almond milk (coconut milk for AIP)
  • Freshly ground garlic salt to taste
  1. Preheat oven to 350
  2. In a blender or Vitamix, blend boiled yuca, flax milk, and 1 cup beef broth
  3. Add freshly ground garlic salt to taste and set aside
  4. In a skillet, sauté oil with carrots, onion, and celery until softened
  5. Add ground beef and garlic and cook until no longer pink
  6. Add 1 cup beef broth, worcestershire,  salt & pepper and simmer until liquid reduces
  7. Add peas
  8. Sprinkle arrowroot flour over meat mixture (or make a slurry) and cook until gravy thickens
  9. Remove from heat
  10. In a pie tin, or individual serving tins, spoon meat mixture to fill tin halfway
  11. Now spoon yuca blend on top of the meat mixture and bake for 20 minutes
  12. Remove from oven and serve

Shepherd's Pie

IMG_1414   Shared with Allergy Free Wednesdays and Phoenix Helix AIP Roundtable

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Filed Under: aip friendly, dairy free, egg free, gluten free, grain free, main course, nut free, paleo, refined sugar free, soy free, yeast free

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Comments

  1. Randa says

    May 1, 2014 at 2:25 am

    This sounds delicious. Where do you find good Worcestershire sauce?

    Reply
    • predominantlypaleo says

      May 1, 2014 at 9:27 pm

      Hi Randa, you can buy this one http://ow.ly/wo3Xb or look for it at a local healthfood store!

      Reply
  2. Willo says

    May 31, 2014 at 1:29 pm

    I have made this but used cooked, mashed cauliflower (with ghee and garlic powder) as the topping.

    Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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