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Paleo Shepherd's Pie

Paleo Shepherd's Pie

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 1/2 - 2 lbs ground beef
  • 2 tbsp avocado oil
  • 2-3 large carrots diced
  • 1 small onion diced
  • 2-3 stalks celery diced
  • 1-2 cloves garlic minced
  • 1 cup green beans frozen
  • 1 6 oz can of tomato paste
  • 1 cup beef broth
  • 1/2 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1/2 tsp dried rosemary
  • 1/4 tsp dried sage
  • salt & pepper to taste
  • 10 parsnips peeled & diced
  • 2 tbsp butter

Instructions

Parsnip Mash

  1. Peel and chop the parsnips. Put in a pot and cover with water. Boil for about 15 minutes until fork tender.

  2. Strain the parsnips and mash until smooth.

  3. Stir in butter, salt and pepper.

For the beef mixture

  1. Preheat your oven to 350.

  2. Add avocado oil to a skillet on medium high heat. Brown the beef and set aside.

  3. Add the other tablespoon of avocado oil on medium high heat and cook the onions, celery and carrots until onions are transparent. Add in the garlic to cook a minute or two longer.

  4. Add in the frozen green beans and cook until thawed.

  5. Stir in the remaining ingredients along with the beef.

  6. Simmer for the mixture to thicken.

  7. Transfer the beef mixture to a casserole dish and top with the parsnip mash.

  8. Bake in the oven for about 30 minutes until the parsnips are golden on the edges.

  9. Cool for 10 minutes before serving.