Shepherd’s Pie is a traditional English dish. In Britain it is generally made with lamb or mutton; in this recipe I have made a simple ground beef shepherd’s pie and added bacon for extra flavor.
Shepard’s pie is often referred to as “cottage pie,” by the English; it is a casserole made of cooked meat and vegetables that is then topped with mashed potatoes and baked. I have made this dish into a Paleo casserole by using Mashed Cauliflower for the topping. This reduces the glycemic index of the dish and increases the nutritional content, since cauliflower is a super food.
I based my recipe for ground beef Shepherd’s Pie, on this Shepherd’s Pie recipe from functionalfoodie.com. As you can see, I made some adjustments. First, I eliminated the tomato sauce, as research from Dr. Loren Cordain points to the possibility that tomatoes contain immune disrupting lectins (I have therefore eliminated them from my diet as I have MS). I also did not use coconut milk in the mashed cauliflower topping, and skipped the Worcester sauce (since I’m too lazy to read ingredients and prefer to use the simple spices in my spice rack).
I hope you enjoy this gluten free comfort food as much as I have!
Paleo Shepherd’s Pie
- Heat olive oil in a very large frying pan
- Saute onion for 15 minutes until soft
- Add bacon pieces to pan and sauté until cooked, about 10 minutes
- Add carrots and celery to pan and sauté in bacon fat for 10 minutes until soft
- Add ground beef to pan and sauté until brown, just a few minutes
- Season with salt, pepper and smoked paprika
- Add chicken broth and cook down broth until 60% evaporated
- Place cauliflower in food processor and puree with olive oil until smooth
- Pour ground beef mixture into a 9 x 13 inch baking dish
- Pour mashed cauliflower over beef mixture
- Bake at 350° for 30 minutes
I found that in my fridge this Shepard’s Pie kept for close to a week. I ate it for breakfast, lunch and dinner.
What is your favorite gluten free comfort food?