Shepard’s Pie 2.0

This version is Whole30 compliant. Same great flavor. A household favorite.

Begin with browning the lamb and beef.

While this begins to brown bring a large pot with salted water to a boil. Peel potatoes and rough chop. Place to the side. Once the meat is cooked- place to the side.

Dice onion, carrots, celery, and mushrooms. Add some avocado oil to the pan and add in the vegetable mixture.

Once potatoes are soft- approximately 10 minutes- drain water. Mash potatoes with ghee, almond milk, garlic powder, salt and pepper. Set aside.

Once the vegetables begin to soften, add garlic. Finely mince the rosemary. Add the rosemary and thyme to the pan. Mix in tomato paste, coconut aminos, and tapioca flour.

Cook for 2-3 minutes. Add in meat mixture and beef broth.

Simmer and reduce about half. Sauce should thicken. Place all the meat mixture in a 13 x 9 pan.

Spread the mashed potatoes across the top evenly.  Broil in oven until the top is crusted and brown. Depending on your oven it could take 3-5 minutes. Watch carefully.

Ingredients

1 lb ground beef

1 lb ground lamb

1/2 cup diced carrots

1/2 cup diced onion

1/2 cup diced celery

1/4 cup diced mushrooms

1 tbsp minced garlic

1 tbsp coconut aminos

2 tbsp tapioca flour

1 tbsp fresh rosemary

2 tsp ground thyme

8 -10 medium sized yellow potatoes

1 tsp garlic powder

1 tbsp ghee

3 tbsp almond macadamia milk

1 carton 16.2 oz beef bone broth

salt and pepper to taste throughout