Shepherds Pie


Last week I was in Boston walking around in the snow and cold. On every other block was a really fun looking Irish Pub. All day I was craving a hot traditional Irish stew of some kind. We finally found a menu that has a sampler with shepherds pie, cottage cheese pie and beef stew.  Once I was ready to order the waitress explained they all had wheat in them. So instead I went with a bun less burger. I really wanted a good shepherds pie so I needed to make it my self and figured I would make a paleo version while I was at it.

Ingredients –

1-Pound Ground Beef

1 Can Peas

2 Carrots  (Diced)

1 Onion (Diced)

4 Tbs Ketup (paleo version on my blog)

1 Tbs Worcestershire Sauce (optional)

1 Cup Diced Mushrooms

Salt

Pepper

Topping:

4 Cups – Mashed Squash or Cauliflower  (fully cooker and cooled)

 

Start by browning onions and carrots over medium heat with salt and pepper. Once onion is translucent toss in meat. Brown meat slowly while mixing in with carrots and onion. While meat is cooking add ketup and Worcestershire sauce if using. Mix well and then add mushrooms. Cook for a few minutes and finally toss in peas mixing in gently. Using small baking dishes, fill half way with meat mixture. Top with a thick layer of topping. Place in the oven at 350 degrees for 10 minutes. Finally broil on high for 3 minutes to help brown the top. Enjoy!

 

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