Eat Well: Shepard’s Pie

I’m not a doctor, nutritionist, or medical professional- I’m just a girl who took control of her health through diet and healthy living habits!

The arrival of spring this year has been a chilly one for Virginia. We’ll have some days that are unseasonably warm followed by windy, rainy, cold ones.  When those rainy days arrive, it makes me yearn for comfort food.

When I saw this recipe from Paleo Leap’s website, I knew I had to make it.  I am a meat and potatoes girl through and through, so this appealed to me immediately!

You’ll need:

1 1/2 lb. ground beef
2 lb. russet or sweet potatoes, peeled and roughly chopped
1/2 onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 garlic cloves, minced
2 tbsp. tomato paste
1/4 C dry red wine (optional: I didn’t use it for this one)
2 C beef stock
2 fresh thyme sprigs
2 fresh bay leaves
Fresh parsley
1/4 C ghee (see below why this is okay for dairy allergies!)
Cooking fat
Sea salt and freshly ground black pepper

Start cooking!

I always begin by looking at all of the steps in the recipe to see what I need to do and if I can double up on steps while one thing is cooking, boiling, or baking.  For this recipe, I started by peeling and cubing the potatoes, then placing them into a pot with water to boil.  Once it boiled, I let it go for 20 minutes.

While the potatoes were coming to boil and cooking, I started prepping the veggies.

Once that was done and everything was ready, I started working on cooking the ground beef. In a large pan over high heat, I cooked the ground beef until it wasn’t pink anymore, then added in the celery, onions, carrots, and garlic.  Then I added in the tomato paste, the herbs, and let it go for about 6-8  minutes on medium heat until the veggies were tender. Then, remove the thyme sprigs and the bay leaves.

 I love how colorful these veggies look in the ground beef!

While the meat cooked, the potatoes finished boiling.  I drained them, then mashed in the pot. I used the ghee as recommended because it is safe for dairy allergies.  Why? Because in ghee, the milk solids have been removed and the water has been evaporated, so the casein and lactose are pretty much gone! It doesn’t taste exactly like butter, but it definitely creates that creamy texture and has a butter-like flavor. Awesomeness!

I used a square Pyrex dish for baking.  Place the beef mixture in the dish, then cover with the potatoes.  Sprinkle with salt, pepper, and parsley.  I didn’t have parsley, so I sprinkled with dried thyme.

Pop it in the oven for 25 minutes and you’re done.  It should have a nice golden hue to the peaks of the potatoes. Serve immediately.

The verdict:

I am so impressed!  It was absolutely flavorful.  The best comfort food I’ve had in a long time. My guy had two large helpings and said I hit this one out of the park!

Advice for next time:

This is definitely not a fast recipe- it probably took an entire hour to complete, if not more.  I would prep the veggies and potatoes the morning of to save time in the future.

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