Shepherd’s pie was originally called cottage pie. The term “cottage” was used to refer to a modest house for rural workers. At the time when this dish became popular, the British started using potatoes as an affordable food for the poor. My version of a Paleo Shepherd’s pie is meant for kings and peasants. I removed starchy potatoes and replaced them with cauliflower, making this dish lower in carbohydrates and calories.
It’s labor day weekend and we are still jet-lagged. However, my refrigerator is fully stocked, I am all unpacked, laundry is almost done, and I am loving being back in my kitchen. This Paleo shepherd’s pie is only the beginning of my weekend cooking affair. I came back with a lot of recipe ideas. Also, I have a few recipe request from friends. Among them are dishes with figs, zucchini baked goods, and turmeric dishes. Where do I start? Next in the Edible Harmony pipeline: an apple-fig crumble. Stay tuned!
For the filling:
1 lb of ground grass-fed beef
1 lb of ground lamb or more ground beef
5 thick slices of nitrate free bacon, sliced
1 tbsp of oil of preference
4 cups of diced vegetables (carrots, celery, zucchini, mushroom)
1 diced onion
1 tsp of ground black pepper
1 tsp of dried thyme leaves
1 tbsp of smoked paprika
1 tbsp of arrowroot powder (dissolved in the broth)
3/4 cup of broth
3/4 cup of red wine or more broth
Salt to taste
For the top:
2 cauliflower heads, steamed until very soft
2 tbsp of olive oil, butter or bacon fat
Salt to taste
1 tsp of garlic powder
Preparation:
- In a large saucepan brown the onion until tender with the oil and bacon.
- Add the meat and vegetables. Continue to cook until the meat is done.
- Mix in the rest of the ingredients and cook uncovered over medium-low heat. Stir occasionally for about 20 minutes or until most of the broth has evaporated.
- Transfer meat filling to a 10 x 15 baking dish and using a large spoon flatten out to form an even layer.
- Using a blender, food processor, or electric mixer puree all the ingredients for the top layer and spread evenly over the meat.
- Bake at 350 degrees for 40 minutes.
- Sprinkle with black pepper and parsley flakes. Let stand 5 minutes and serve.
Works great as a make-ahead recipe.
Paleo Shepherd’s Pie | Paleo Digest September 2, 2012 at 7:44 pm
[...] blogs and sites on the web!Paleo Shepherd’s Pie My Pure Pantry / Posted on: September 02, 2012My Pure Pantry – Shepherd’s pie was originally called cottage pie. The term “cottage” [...]
Daisy September 7, 2012 at 9:25 pm
Have you ever frozen your sheperd’s pie with the cauliflower. I love to make a big batch and freeze some for later. but, I usually use potatoes and would like to try the cauliflower.
Edible Harmony September 8, 2012 at 4:04 am
I have never tried freezing it. let me know If it works!
Nikki November 26, 2012 at 5:11 am
Freezing works great.
Edible Harmony November 26, 2012 at 11:13 am
Great to know!
Cauliflower Pizza Crust - Edible Harmony December 3, 2012 at 2:14 pm
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Cynthia Cameron December 5, 2012 at 5:39 pm
I would like to know if you have a recipe for Salmon Patties and Tostadas. What would replace the cracker crumbs, and the cornmeal. Can a corn tortilla be made out of almond flour and if so how would you do it. Also do you have any recipes on Egg Plant?
Edible Harmony December 6, 2012 at 4:54 pm
For the tostada you could modify my tortilla chip recipe or use the though for the plantain empanadas, the salmon patties can be binded with egg and arrowroot powder
Celery Root Puree - Edible Harmony April 8, 2013 at 11:30 am
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