Hello Everyone. I know its been two whole weeks since my last post ( so sorry) but life got a little crazy around here. So without further delay, I would like to share an awesome recipe that falls in the “Paleo Comfort Food” category ( meaning.. its Paleo, its delicious, but I wouldn’t recommend it as an everyday meal because it is pretty heavy). The crust base is made from almond flour, but the filling is different: I kicked out the potatoes, corn, and peas used in a traditional shepherds pie, and just stuck to my favorites: carrots, onions, mushrooms,celery, and lots of ground beef. So if you are looking to get down to your Irish roots but don’t want to feel comatose afterwards, give this one a try. You won’t be disappointed!
Total Cook/Prep Time: Estimated 35-45 minutes
- 2 cup of Almond Flour (I used Bob’s Red Mill Brand – others work great)
- 1/2 TSP of baking soda
- 1/2 TSP of garlic powder
- 2 TSP of chives
- 1.5 Tablespoons of Olive Oil
- 2 TSP of Water
- Dash of Salt
Preheat oven to 350 F. Mix all of the ingredients together in a small bowl. Once mixed well, it should resemble a paste- like dough. Take an 12 X 9 rectangle-baking dish (or similar size) and press your crust mix into the bottom of your baking dish covering the whole base of the dish. Bake your crust for 12 minutes. Remove from oven and set aside until filling is added.
Shepherds Pie Filling
- 2 lbs of ground beef ( I used 80/20, but grass-fed is ideal)
- 1 1/2 cups of chopped onion
- 1 cup of chopped celery
- 1 cup of shredded carrots
- 1 1/2 cups of chopped mushrooms
- 2 tsp of minced garlic
- 1 and 1/2 cups of beef broth
- 1 tsp of parsley
- 1 tsp of thyme
- 1 tsp of salt and pepper
- 2 tsp of onion powder
- 1 tablespoon of arrowroot powder
- Take a large skillet and brown your ground beef. I would recommend keeping most if not all of the grease that is created from the beef, but if you have a LOT of grease, you can drain a little off if needed.
- Add your garlic, onions, carrots, mushrooms, celery, and seasonings to the ground beef and cook over medium heat until cooked through.
- While the filling is cooking, take a measuring cup and dissolve your arrowroot powder in with your beef broth, stirring frequently until fully dissolved. At this point, you want to turn you skillet heat to “high” and then add the broth/arrowroot mixture to the beef/veggie skillet mixture. Stir constantly for one minute until broth mixture starts to really thicken up to a gravy-like consistency. After one minute, turn heat all the way down and spread the skillet mixture on top of the pie crust. Serve immediately or save for later 🙂