Paleo Shepherd’s Pie

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Happy St. Patrick’s day everyone! St. Patrick’s Day for me is usually uneventful. It’s the day after my daughter’s birthday (and two days before my other daughter’s birthday) so I am usually begging for a break between parties! This years themes were Doc McStuffins for the¬†three-year old and Pinkalicious for the five-year old. Pinterest really is an amazing site…and a curse at the same time! I find all these amazing birthday party ideas, but I usually just feel inadequate when my setups aren’t as lavish as the Pinterest pictures promise! Anyhoo…back to the green day at hand!

I don’t usually get into the traditional Irish feasts (mainly because I don’t know many Irish dishes that I am good at making), but this year I felt in a more festive mood and decided to mess around with a Shepherd’s Pie. This recipe uses Against All Grain’s amazing Cream of Mushroom soup again! Seriously- make double and triple batches of this stuff and store it in your freezer! it is a necessity if you want to turn your comfort foods into Paleo-friendly dishes! I use it in any recipe that calls for canned Cream of Mushroom soup!

Shepherd’s Pie

Ingredients:

  • 2 lbs grass-fed ground beef
  • 1 large onion, chopped
  • 2 1/2 cups of Paleo Cream of Mushroom soup
  • 1/4 cup arrowroot powder
  • 2 tablespoons paleo ketchup¬†(or in a pinch for time mix 2 tablespoons tomato paste, 1/2 teaspoon apple cider vinegar, 1/2 teaspoon water, and 1 teaspoon coconut sugar)
  • 1/4 teaspoon pepper
  • 2 cups frozen peas and carrots
  • 1 head cauliflower, cut into florets
  • 3 tablespoons grass-fed butter
  • Paprika
  • Sea salt

Directions:

  1. Preheat oven to 400 degrees F
  2. Cook the beef and onions in a large skillet over medium high heat until beef is browned. Drain fat.
  3. While the meat is cooking, heat up your soup in a medium saucepan. Once heated, whisk in your arrowroot powder.
  4. Add the soup, ketchup, pepper and peas and carrots to you skillet with meat. Mix together and then spoon mixture into the bottom of a 13×9 pan.
  5. Steam cauliflower until soft (I do the microwave for 10 minutes…I know, I know)
  6. Place cauliflower in food processor and blend butter until creamy
  7. Spread mashed cauliflower evenly over the beef mixture
  8. Sprinkle with sea salt and paprika
  9. Bake for about 15-20 minutes