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!
- 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
- Sea salt
- Preheat oven to 400 degrees F
- Cook the beef and onions in a large skillet over medium high heat until beef is browned. Drain fat.
- While the meat is cooking, heat up your soup in a medium saucepan. Once heated, whisk in your arrowroot powder.
- 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.
- Steam cauliflower until soft (I do the microwave for 10 minutes…I know, I know)
- Place cauliflower in food processor and blend butter until creamy
- Spread mashed cauliflower evenly over the beef mixture
- Sprinkle with sea salt and paprika
- Bake for about 15-20 minutes
This is basically the same recipe as my Chicken Enchiladas. I just substituted ground beef for the chicken!
- 2 lbs. grass-fed ground beef
- 2 garlic cloves, minced
- 1/2 onion, diced
- 1/2 teaspoon sea salt
- 1 teaspoon cumin
- 2 (14.5 oz)cans of diced tomatoes or 4-5 large tomatoes (purée in the food processor)
- 1 (6 oz)can tomato paste
- 1/4 cup beef (or chicken) broth
- 1 (4 oz) can diced green chiles
- 2 tablespoons Coconut Oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon sea salt
- 7-8 egg whites (I have also used the boxed cage-free egg whites before)
- 1 tablespoon coconut milk
- Preheat oven to 350 degrees F
- Place all ingredients (except spices) for the meat in a skillet over medium heat and cook until meat is no longer pink. Drain fat, add spices, toss and set aside
- For sauce, sauté onion and garlic in coconut oil until onions become translucent
- Add puréed tomatoes, tomato paste, broth, chiles, and spices. Mix well and simmer for 15 minutes
- Pour sauce into food processor and blend until smooth
- Toss meat with about 1/4 to 1/2 cup of sauce, save the rest of the sauce.
- In a bowl, whisk together egg whites and coconut milk.
- Heat a small (10 inch) skillet over medium heat, coat lightly with butter or coconut oil spray. Add just enough egg mixture to coat the pan in a very thin layer, about 1/8 to 1/6 of a cup.
- Cover the skillet with a lid and cook for about a minute
- You can usually just dump the crepe right out onto a plate, but you might need to use a rubber spatula to help get it out of the pan.
- Take your crepes one at a time and lay them in a 13×9 inch pan. Fill with 1/4 cup of beef mixture and roll up. Place seam side down in pan. Continue until all the tortillas are filled. Pour the remaining sauce on top, and bake in oven for 15-20 minutes.*
- Serve with guacamole and 5-minute Paleo Salsa.
*I topped my enchiladas with shredded raw milk cheddar cheese. This is totally optional! If you do choose to use cheese, make sure to cover your pan with foil before baking, or your cheese might burn!
Note: I would recommend making larger quantities of the sauce at one time and freezing portions to make this meal even quicker to put together. I would also encourage you to double the whole recipe and make 2 pans at one time. This will either give you leftovers for lunch the next day, or a meal to freeze for later use!