Shepherd’s Pie

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It has been COLD here this week.  I know when Texans say that, Bostonians and other northerners laugh at us, but I’d like to see you walk 4+ miles a day in the low-30’s temperature that is juuuuuust warm enough not to freeze the rain without complaining.  Then we can talk.

Anyway, my mom sent me a picture of the dinner she made last week, and I just HAD to make a paleo (and Whole 30)-compliant version.  Nothing like a good plate of meat and potatoes!

Shepherd’s Pie

Prep time: 40 minutes   Cook time: 8 minutes   Total time: 48 minutes

Yield: 6-8 servings

 

Ingredients

2 lbs ground venison (or ground grass-fed beef)

1/2 chopped green bell pepper

1/2 cup chopped sweet onion

1 cup chopped carrots

1 cup chopped asparagus

1 cup chopped celery

1/2 cup sliced mushrooms

1 cup sugar-free tomato sauce

1/2 cup bacon grease (can sub butter, but the bacon makes it taste SO GOOD)

1 tbsp arrowroot flour

1 tsp chili powder

Sea salt and pepper, to taste

1 batch of Classic Mashed Potatoes

 

Directions

1.  Prepare the Classic Mashed Potatoes as directed.

2.  Once the potatoes are peeled and ready to be mashed, begin heating the meat in the bacon grease on the stove.  Cook along with onion and green pepper, until brown.

3.  Add carrots, celery, and asparagus to meat and continue cooking to soften them up.

4.  Once carrots are softened, add tomato sauce, mushrooms, chili powder, salt and pepper and mix thoroughly.  Allow to simmer for a few more minutes to soften the mushrooms and marry the flavors.

5.  Pour meat mixture into a large casserole dish (I used a lasagna dish) and spread evenly along the bottom.  Spread the completed mashed potatoes on top, and then broil for 5-8 minutes, or until the potatoes begin to brown on the top.

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6. Remove once the potatoes are done to you liking and enjoy!

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