Description
Warm, comforting, and satisfying, this gluten free Shepherd's Pie hits all the right notes. And, it's Paleo and Whole30 compliant. Sláinte!
Ingredients
Units
Scale
- 1/4 cup raw cashews
- 1 tablespoon nutritional yeast
- 2 large russet potatoes (about 2 pounds), peeled and diced into 1" cubes
- 2 tablespoons avocado oil
- 1 small onion diced (about 1 cup)
- 1 lb ground lamb
- 2 teaspoons dried parsley leaves
- 1 sprig fresh rosemary, stemmed and leaves chopped
- 2 teaspoons dried thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons coconut aminos
- 1 tablespoon apple cider vinegar
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons arrowroot powder
- 1 cup beef bone broth (divided)
- 1 cup frozen mixed peas and carrot
- 3 tablespoons ghee
- 1/3 cup coconut milk
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 400°.
- In a food processor, blend cashews and nutritional yeast until the mixture looks like bread crumbs; about 15 pulses. Set aside.
- Place potatoes in a large pot and cover with 1" of water. Bring to a boil over high heat. Once boiling, reduce to a simmer and cook until potatoes are fork-tender. About 12 minutes. Once cooked drain in a colander and return to the original pot, which is now empty. Set aside until ready to use.
- While potatoes are cooking, add oil to a large skillet over medium heat.
- Once oil is warm (about 2 minutes), add onion and cook for 5 minutes, stirring occasionally.
- Add lamb to the skill and break it apart with spatula. Add all spices (parsley through black pepper) and stir to combine. Cook for 6 minutes, stirring occasionally, until meat is no longer pink.
- Add coconut aminos, vinegar, garlic. Stir and cook for about 1 minute.
- Make an arrowroot slurry by whisking arrowroot powder and 2 tablespoons bone broth together in a small bowl. Add slurry to skillet and stir until well mixed.
- Add the remaining broth, peas, and carrots to the skillet. Bring to a boil then reduce to a simmer. Simmer for 10 minutes, stirring occasionally.
- While the lamb mixture is simmering, add ghee, coconut milk, garlic powder, salt, and pepper to the pot with the potatoes. Add the cashew/nutritional yeast mix to the pot. Mash and stir until everything is well combined.
- Pour the meat mixture into a 9X13 casserole dish. Spread evenly.
- Spoon potatoes on top of the meat. Spread evenly, careful not to mix into the meat.
- Bake for 25 minutes. Then, place under broiler for 3 minutes to brown the top. Keep a close eye on the dish so the potatoes don't burn.
- Cool for 5 - 10 minutes before serving.
Notes
The nutrition information below is only an estimate based on the Nutrifox calculator. Brands, quantities, substitutions, and serving sizes can alter this information.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Paleo, Whole30
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 507
- Sugar: 3.1 g
- Sodium: 831.4 mg
- Fat: 33.7 g
- Carbohydrates: 34.2 g
- Protein: 18.1 g
- Cholesterol: 70.6 mg
