Shepherd's Pie
This AIP and Paleo Traditional Shepherd's Pie recipe is the ultimate comfort food.
Ingredients
Meat Mixture Base
- 1.5 pounds ground beef grass fed preferably
- 1 Tbsp avocado oil
- 2 cloves garlic, minced
- 1 medium yellow onion, chopped
- 1.5 cups peeled carrots shredded or chopped into discs
- 5 stalks celery, chopped
- 1/2 cup bone broth or water
- 1 tsp apple cider vinegar
- 1 tsp cinnamon
- 1/8 tsp clove
- 1 tsp oregano
- 1 tsp sea salt
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp onion powder
- 1 tsp garlic powder
Sweet Potato Topping
- 2 pounds white sweet potatoes peeled and chopped into quarters
- 1 Tbsp lard or oil of choice
- 1/2 tsp sea salt
- 3 sprigs fresh thyme or 1 Tbsp of dried thyme
Instructions
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Preheat the oven to 350 degrees F.
Meat Mixture Base
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Prepare all of the vegetables including the sweet potatoes. Heat avocado oil over medium heat in a large pan. Saute the garlic and onion for 3 minutes. Add in the celery, carrots, apple cider vinegar, spices and bone broth. Cook for 8 minutes and then set aside.
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Brown the ground beef and season with salt. Then mix the cooked vegetables in with the cooked beef.
Sweet Potato Topping
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While the beef is cooking bring the chopped sweet potatoes to a boil over high heat. Cook until fork tender.
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Drain the sweet potatoes and using an electric mixer blend the sweet potatoes with thyme, lard and salt until smooth.
Assemble together
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Spoon the meat and vegetable mixture into a 9 x 13 glass baking dish. Then top the mixture with the sweet potato topping by spooning it on top and then smoothing the top with the back of a spoon.
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Bake uncovered for 30-40 minutes until slightly golden and bubbling.
Recipe Notes
Store in a glass dish in the fridge for up to 4 days.