This whole 30 shepherds pie is paleo friendly and full of real food and flavor. Celery, cauliflower, peas, carrots, tamarind, and broth naturally flavor a healthy and balanced meal
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whole 30 shepherds pie

This whole 30 shepherds pie is paleo friendly and full of real food and flavor. Celery, cauliflower, peas, carrots, tamarind, and broth naturally flavor a healthy and balanced meal.
Course Main Course
Cuisine dairy free, english, gluten free, grain free, irish, ketogenic, paleo, refined sugar free, soy free, whole30
Servings 4 people
Author Alicia Pope

Ingredients

  • 2 medium sweet potatoes
  • olive oil 1 tsp divided
  • 1/2 yellow onion medium
  • 1 shallot clove
  • 4 carrots I used one purple, one yellow and two orange
  • 3 ribs celery
  • 1 cup cauliflower florets
  • 2.5 cups bone broth divided
  • 1 cup peas
  • 1 lb ground beef
  • 1/2 tsp fennel seeds
  • 1/2 tsp oregano
  • 1/2 tsp marjoram
  • 1/2 tsp salt divided
  • pinch pepper
  • 3-5 sprigs fresh parsley
  • 2 tbsp tamarind paste can sub tomato¬†paste
  • 1 tbsp water

Instructions

  • Cut sweet potatoes in large cubes and boil in salt water until soft.
  • Dice yellow onion and shallot
  • Drizzle about 1/2 tsp oil in large saute pan on medium heat and add in onions and shallot. Saute for 2-3 minutes or until translucent
  • Meanwhile, slice carrots and celery into uniform slices. Chop cauliflower
  • Add carrots, celery, and cauliflower to the pan. Mix in 1/2 cup broth. Reduce heat to medium-low and simmer for 10-12 minutes
  • Add in peas, ground beef, about 1/4 tsp salt, and spices. Dice parsley and add to mix along with remaining broth and tamarind paste. Stir well.
  • Simmer for 15 minutes and preheat the oven to 450
  • While the meat mixture is simmering, drain sweet potatoes
  • Mash sweet potatoes with remaining olive oil, 1 tbsp water and remaining salt
  • Spread beef mixture evenly across 4¬† 6-inch round baking dishes. The liquid sauce should go to the middle of each dish. If you have excess broth, you can discard or serve on the side as a gravy.
  • Evenly spread mashed potatoes over the top of each pan, frosting the sweet potatoes on top of the veggies and meat like you would frosting on a cake. Make peaks in the potatoes like you would to merengue.
  • Bake at 450 degrees for 15-18 minutes or until potatoes are crisped at the peaks and the edges are slightly golden brown.
  • Serve and enjoy!