Name: Whole 30 Shepherd's Pie
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 head cauliflower; 1 onion, chopped; 3 carrots, chopped; 2 celery, chopped; 3 garlic cloves, chopped; 1.5 lbs ground beef or Lamb; 2 tbs tomato Paste; 1 - 2 tbs thyme or sage (or 1/2 Tbs dried); 3/4 c chicken stock; 1 tbs arrowroot powder; 3 tbs ghee or buter; Salt and Pepper to taste; red pepper flakes to taste; 5 - 7 tbs fish sauce; 4 tbs parsley; 1/2 Juice of lemon

NourishDinnerWhole 30PaleoGluten Free

Apr 22

Written By Germaine Benoit

Shepherd's pie is one of my go to comfort food dishes. It comes together pretty quickly and only takes about 35 mins to bake. I’ve taken out any ingredients that could cause inflammation, and replaced them with alternatives that are just as tasty, but that won’t send your body into an inflammatory spiral. If you use grass-fed beef or lamb and a quality bone broth, this dish will be quite nourishing to the gut. It's packed with antiviral and immune-boosting veggies, too! Great for this time of year. It is very versatile; you can add other veggies, like mushrooms, leeks, etc. - if you have them around. It is a winner when it comes to food prep because it freezes well and will last several days in the fridge. Use sweet potatoes or regular mashed potatoes to top your pie, if you’d rather. This one is made with mashed cauliflower to keep your blood sugar levels in check and because of that, it’s also keto friendly. I like to serve mine with an arugula salad tossed with Extra Virgin Olive Oil and fresh-squeezed lemon juice.

Whole 30 Shepherd's Pie

Yield: 6

Author: Germaine Benoit/ Nourished + Empowered

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

1 head cauliflower
1 onion, chopped
3 carrots, chopped
2 celery, chopped
3 garlic cloves, chopped
1.5 lbs ground beef or Lamb
2 tbs tomato Paste
1 - 2 tbs thyme or sage (or 1/2 Tbs dried)
3/4 c chicken stock
1 tbs arrowroot powder
3 tbs ghee or buter
Salt and Pepper to taste
red pepper flakes to taste
5 - 7 tbs fish sauce
4 tbs parsley
1/2 Juice of lemon

Instructions

Preheat oven to 400*
Cut cauliflower into 2 inch pieces then boil or steam until done. You should be able to pierce a knife easily through a piece, but it shouldn't be too mushy (about 10-12 mins), then place in a blender with 2 tbs of ghee or butter, 1/2 tsp salt - adjust for flavor
In another skillet, heat 1 tbs ghee or butter then sauté onions, carrots, garlic and celery and cook until tender, about 5-6 mins
Add ground meat and cook until browned
Stir in tomato paste, red pepper flakes (to taste) thyme or sage or both, parsley, and fish sauce (to taste)
Season with salt and pepper
Dissolve the arrowroot powder in the stock, then add to the skillet. Simmer until it thickens.
Add Juice of lemon to taste - I use 1/2 of a lemon
Grease a casserole dish with ghee then add the meat mixture, then top with the cauliflower mash.
Bake for 30-35 mins until the top gets golden brown
Serve with an arugula salad mixed with EVOO and lemon juice