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
- 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.