I sure hope that including the “Whole 30 or W30 approved” in a post or recipe title is NOT scaring you off, because believe me, I’ve been eating delicious and satisfying meals, including this Shepherd’s Pie.
I don’t know about you, but when the weather is cold (okay I know it’s all relative, but guys, we’ve actually seen some rain and frost this year here in Sunny CA), I want comfort food. I want something that is warm and satisfying. I still eat a LOT of salad, but sometimes, that just won’t do. That’s how I was feeling when I craved Shepherd’s Pie.
I pulled out an old Weight Watchers recipe that I had and a new W30 recipe, kind of combined them and came up with a delicious Whole 30 approved Shepherd’s Pie. I’ll definitely be making it again soon. And, I may or may not top it with real full fat mashed potatoes, or maybe I’ll stick with the cauliflower/potato mash I topped this recipe with. Either way, it’s a great recipe!
You probably noticed that I didn’t garnish until the last photo. OOPS! But seriously, since we eat with our eyes first, I highly recommend a simple garnish (at least anytime you’ll be serving guests).
**Disclaimer, if you’re following any of my recipes that I note as Whole 30 compliant, please check your ingredient labels first as they can vary.
- 1# lean ground beef
- 1# ground turkey
- 1 cup celery (small chopped)
- 1 cup yellow onion (small chopped)
- 1 cup carrots (small chopped)
- 1 med/large sweet potato (peeled and chopped)
- 3 cloves garlic (crushed)
- 1 cup mushrooms (sliced)
- 2 cups chicken, beef, or veggie stock
- 1 whole bay leaf
- 1 tsp salt
- 1 tsp pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 TBSP arrowroot flour (for thickening). It's similar to cornstarch, but W30 approved.
- ½ large head cauliflower
- 2 large potatoes (russet)
- 1 TBSP ghee (clarified butter, W30 approved)
- 4 slices "sugar free" bacon (cooked crisp & chopped) *Optional*
- In large saute pan, over med/high heat, add ground beef & turkey. Cook until nicely browned. Drain excess fat.
- Add stock to ground meat, along with potatoes, celery, onion, carrots, mushrooms & garlic, combine.
- Stir in spices (salt, pepper, bay leaf, thyme & oregano).
- Cover, reduce heat to med/low and simmer for at least 30 minutes or until veggies are tender.
- If needed, at the end of cooking. increase heat and thicken with arrowroot powder mixed with one TBSP of water. Once it's thickened, turn off heat.
- In the meantime, cook together cauliflower (cut into large florets) and peeled chopped potatoes. Cover with water and cook until tender.
- Drain well.
- Add 1 TBSP ghee and mash. Season with a little salt and pepper if desired.
- Pour meat mixture into large ovenproof baking dish.
- Top with cauliflower mash and bacon crumbles (if using).
- Cover with foil and bake for 20 minutes at 375*. Remove foil, and continue baking for another 20 minutes or until hot a bubbly and cauliflower/potato mash is just starting to brown.
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