If you know me, then you know how much I love my carbs. Be it bread, fresh baked biscuits (with some strawberry butter, of course), pasta or really all things sweet, I’m in. Unfortunately though, apparently the baked goods I love oh so much aren’t the best choice nutrition wise – whomp whomp. And that’s one of the reasons I love paleo! The paelo “diet” is focused on eating lots of protein, veggies and healthier carbs so you not only feel better but you enjoy foods that are deeeelicious. I used to eat mainly paleo before getting pregnant, and I’m slowly trying to get back into it to stay as healthy as possible before James makes his arrival next month.
So when planning out my meals for the week, I wanted an easy and nutritious way to cook up some ground beef we had sitting in our freezer, while still incorporating a bunch of fresh veggies.
Enter: Paleo Shepherd’s Pie
I do have to warn you, though. This is not your traditional shepherd’s pie. It’s got its own Happily the Hicks twist on it to add a bit of flavor and creaminess that I love. And trust me on this… It’s GOOD. I added in some extra veggies (like zucchini and mushrooms) that you don’t normally see in the traditional versions – cuz yum! – and subbed butter for ghee to keep it dairy free.
And best of all, it’s paleo friendly and husband approved!
The ground beef, veggies, potatoes and healthy fats help fill you up, and the leftovers are just as good heated up the next day. I mean… It just doesn’t get much better than that. ; ) To add the creaminess to the filling, I made some of my favorite cashew cream (yes, the same stuff in my Easy Cashew Cream Pasta recipe) and I don’t think I’ll ever make shepherd’s pie the “normal” way again.
Trust me… Once you’ve given this recipe a try, you will fall in love and never go back. You’re welcome!
For the filling:
- 1 lb ground beef
- 1 tsp olive oil
- 1 medium onion, diced
- 2 large carrots, peeled and sliced
- 1 zucchini, diced
- 2 cups mushrooms, roughly chopped
- 1/2 cup cashews (roasted, unsalted works best)
- 1/4–1/3 cup chicken broth
- 1/4 cup tomato paste
- 1/4 tsp smoked paprika
- 1/4 tsp thyme
- Salt & pepper to taste
For the potatoes:
- 4 medium russet potatoes
- 1/4 cup unsweetened almond milk
- 1/4 cup ghee
- Salt and pepper to taste
- Preheat oven to 350.
- Cut the potatoes into quarters then place them in a large pot and cover with water. Bring the water to a boil and cook the potatoes until fork tender.
- While the potatoes are cooking, in a large skillet, heat the olive oil and cook the onion and carrots until they start to soften, about 7 minutes. Add the zucchini and mushrooms and cook for another 5 minutes or until mostly cooked.
- Add the ground beef and cook the mixture until the pink is mostly gone from the beef.
- In a blender cup, blend together the cashews and chicken stock. Start with a 1/4 cup of stock and add more if needed to get a creamy but not too thick consistency.
- Pour the cashew cream and tomato paste into the veggie and meat mixture. Season the mixture. Stir to combine then remove from heat. Scoop into an 8×11 oven safe pan.
- Once the potatoes are cooked, drain the water and add the milk and ghee. Using a blender or potato masher, mash the potatoes until creamy and delicious. If the mixture is too dry, add a splash of milk. Salt and pepper to taste.
- Scoop the potatoes on top of the veggie/meat mixture and smooth out. Bake in the oven until golden brown on top, about 20 minutes (OR broil on high for about 5-7 minutes).
- Now it’s time to dig in and enjoy!
Now it’s your turn to talk! Answer one of these questions in the comments below:
Have you ever tried making a tried and true recipe a little healthier?
Would you like to see more paleo recipes here on the blog?