A Paleofied version of Shepherd's Pie, with a rich meat and vegetable mixture and flavorful low carb veggie mash topping. All baked together in one pan, this simple dish is a classic for good reason.
2poundsground lamb and/or beefwe like 1 pound of each
1tablespoongheebutter, or oil of choice
1teaspoonkosher saltseparated
1/2teaspoonpepperseparated (leave out for AIP)
1large leeksliced into thin half moons
8ouncesbaby Bella mushroomssliced thin
3medium carrotspeeled and chopped
1 1/2tablespoonstomato pastesub with "ketchup" for AIP
2garlic clovesminced
2teaspoonsfresh thymechopped
1teaspoonfresh rosemarychopped
2teaspoonsPaleo-friendly Worcestershireleave out for AIP
1/4cupdry red winesub with unsweetened cranberry juice for Whole30 or AIP
1cupbeef bone broth or stock
1/2cupfrozen peasoptional
Instructions
Prepare Trilogy Purée and set aside. Preheat oven to 450.
Heat cooking fat in a large cast iron skillet over medium high. Add lamb/beef and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sauté until nearly cooked through, about 6 minutes. Remove meat with a slotted spoon and set side in a heatproof bowl. Discard all but 3 tablespoons of the rendered fat. Reduce heat to medium.
Add carrots, leeks, and mushrooms along with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until vegetables are softened and leeks are translucent 8-10 minutes.
Add tomato paste or "ketchup", garlic, and herbs and stir to combine. Cook stirring constantly until incorporated and fragrant, about a minute.
Pour in all liquids and bring to a boil. Reduce heat to maintain a simmer and cook until sauce reduces by a 1/3, about 10 minutes.
Turn off heat and stir in cooked meat and frozen peas. Set pan aside to cool slightly.
Top meat mixture with cooked purée and smooth into an even layer. Bake for 30-40 minutes until the topping is browned and pie is bubbling. Remove from oven and let rest 5-10 minutes before serving.
Notes
Make ahead: prepare entire pie, but do not bake. Let come to room temperature, then cover and store in refrigerator overnight. Let come to room temperature before baking. If you are not a fan of lamb, use all ground beef instead. For a thicker gravy, cook sauce an additional 5-10 minutes.