WHOLE30 SHEPHERD'S PIE

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This hearty ground beef casserole is a classic — and can easily be adapted to fit many eating styles!
Traditionally, Shepherd’s Pie is made with lamb and Cottage Pie is made with beef. The dish has become so popular, it often is made with beef and still called Shepherd’s Pie.
This lightened up version is great for anyone following the paleo or Whole30 diet. Instead of the tradition creamy mashed potato topping, I use steamed cauliflower mixed with potatoes. The cauliflower has enough water, there is no need to add butter or milk, and the topping still comes out thick and creamy.
It also is usually made with peas, but I used snap peas because I adore them, and because they are allowed on many diets. Use frozen peas as a sub if you have them on hand!

A light and satisfying Whole30 casserole made with ground beef, carrots, and sugar snap peas, and topped with a cauliflower and potato crust.

• Course Main Course
• Cuisine English
• Keyword easy whole30 meals, ground beef, paleo, shepherds pie
• Prep Time 30 minutes
• Cook Time 20 minutes
• Total Time 50 minutes
• Servings 6 servings
• Calories 302kcal
• Author Michelle

INGREDIENTS

• 1 tablespoon olive oil
• 1 onion chopped
• 2 cloves garlic minced
• 1 tablespoon fresh rosemary chopped
• 1 teaspoon sea salt
• pepper to taste
• 1 1/2 pounds ground beef lean
• 3 carrots sliced
• 1 1/2 cups sugar snap peas ends trimmed and cut in half
• 2 cups beef stock Whole30 compliant
• 2 tablespoons coconut aminos
• 2 tablespoons tomato paste
• 2 tablespoons arrowroot
• Potato Topping
• 1 cauliflower about 6 cups chopped
• 2 potatoes peels and chopped
• 1 teaspoon sea salt
• US Customary - Metric

INSTRUCTIONS

• Steam the potatoes and cauliflower until very tender, about 20 minutes.
• Add the potatoes and cauliflower to a food processor along with salt, and process until light and fluffy. The cauliflower has enough water that no butter or milk is needed for the mixture. Set aside.
• In a large skillet, heat up 1 tablespoon olive oil on medium high heat. Add onion, garlic, rosemary, salt and pepper, and saute for 7-10 minutes, until just beginning to brown.
• Add the ground beef, and brown, while stirring to break up the meat, about 10 minutes.
• In a small bowl, add beef broth, tomato paste, coconut aminos, and arrowroot powder, and whisk together until combined well.
• Add the beef broth mixture over the ground beef, and bring to a low simmer over medium heat.
• Add the carrots and snap peas, and stir to combine, and then remove from heat.
• Add the ground beef and vegetable mixture to the bottom of a 9x9 or 8x10 casserole pan.
• Top the mixture with the cauliflower-potato mixture, spooning out big scoops and placing them on the corners of the casserole. Use a spoon to smooth the potatoes into an even layer. Top with more rosemary and black pepper, if desired.
• Bake in the Sharp Superheated Steam Countertop Oven on 400º F on the Bake/Reheat function for 14 minutes, or until the top has begun to brown. If you've refrigerated the casserole prior to baking, it will take an extra 5-8 minutes to fully heat through.
• If using a conventional oven, preheat the oven to 400º F, and bake the casserole for 22 minutes, until the top has begun to brown.

RECIPES ADAPTED FROM https://ift.tt/2Fw6BOS

source https://www.kreatifkita.me/2019/03/whole30-shepherds-pie.html

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