I’m constantly searching for good Paleo recipes that the whole family will love. I found this idea of a Paleo Shepherd’s Pie on pinterest a couple months ago. The original recipe can be found here, although I changed it up a bit. I used a beef roast, but this would be great with ground beef or ground turkey.
I just threw in veggies that I already had on hand in my refrigerator. You could totally use any veggies you want…corn, carrots, celery, spinach, kale, squash, etc. This made enough for the four of us to eat 2 meals, and also have a few servings leftover for lunches.
Paleo Shepherd's Pie
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- Mashed Potatoes
- 4-5 potatoes - cut in quarters
- 1/3 - 1/2 cup milk of choice
- 3 Tbsp butter
- 1 tsp salt and 1 tsp pepper (to taste)
- 2 cloves garlic - minced
- Approx 1.5 pounds of beef roast (see cooking instructions below) or meat of choice
- 1/2 onion - chopped
- 1 zucchini - chopped
- 1 cup frozen peas
- 1/2 bell pepper - chopped
- 1 can diced tomatoes - with juice
- 1/2 cup chicken or beef broth
- 4 garlic cloves - minced
- 1-2 tsp salt (to taste)
- 1-2 tsp black pepper (to taste)
- Heat oven to 350.
- Peel the potatoes (if you prefer).
- Cut them into quarters and boil the potatoes for about 20 minutes - until tender.
- Drain and smash (or mix with a beater) while adding the butter, milk, salt, pepper, and garlic. Adjust the amount of milk for the consistency you want. (I actually used red potatoes (about 8 of them) and left the skins on.
- While the potatoes are boiling, go ahead and begin sautéing the onion in a Tbsp of oil.
- Then add the bell pepper, zucchini, and peas. Only cook about half way through. (5 minutes)
- Add the diced tomatoes and juice to your vegetable mixture.
- Then add chicken broth, garlic, salt, and pepper.
- Finally, add the cooked beef roast and stir to combine all ingredients.
- Put the vegetable/meat mixture in a 13x9 pan and then top with the mashed potatoes.
- Cook in a preheated oven for about 20-30 minutes.
- Beef Roast - cooking directions
- I used a 2 lb tri-tip beef roast and cooked it (fat side up) in the oven on 250 for about 5-6 hours. Place the roast in a pan with about 1/2 inch water. Season with salt, pepper, and garlic powder and cover with foil. Make sure it is completely sealed to keep it moist. When it's done, it should be very tender and fall apart. I roughly chopped it prior to using it for the Shepherd's Pie. (The roast could also be cooked in a crock pot on low for 6-7 hours.)
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