Crustless Shepherd’s Pie (GF/Paleo)

What do you do when you have a lot of vegetables to use up, some meat, and you want to prep dinner early? Make a casserole.

Now that autumn is upon us, it’s the perfect time to start gathering some casserole recipes. This is one of my absolute favorites – it’s simple, easy and the taste is perfect. You can vary this recipe based on whatever you have in your refrigerator.

Paleo Shepherd’s Pie:

1 large carrot
1 zucchini
2-3 stalks celery
1/2 large white onion
2 large sweet potatoes
2 small red potatoes
2 cloves of garlic (smashed but still whole)
1/2 cup frozen peas
1 bunch fresh parsley
1 TBS olive oil
2 TBS grass fed butter or ghee (or coconut oil)
1/2 LB cooked ground beef (you can add more meat, we just used what we had leftover from last night)
1 tsp Worcestershire sauce
1 tsp soy sauce
1 cup vegetable stock
2 TBS arrowroot powder

Chop up your veggies into bite size pieces. Heat olive oil and 1 TBS butter in a large skillet, and sauté onions and whole garlic cloves until soft. Add in carrots, and sauté 4-5 minutes. Add in celery, and zucchini and sauté until all veggies are slightly tender. Add in the cooked meat.

For the Topping:

2 large sweet potatoes (peeled)
2-3 small red potatoes (peeled)

Meanwhile, bring potatoes to a rolling boil, and cook until fork tender (about 10-15 minutes)

In a measuring cup, whisk together arrowroot powder, soy sauce, Worcestershire sauce and vegetable stock, and pour into the skillet. Mix to combine and create sauce with veggies. Add in frozen peas, and remove from heat. Season with salt and pepper to taste.

Drain the water from the potatoes, only leaving about a 1/2 inch in the pan. Add a knob of butter (or coconut oil), and smash the potatoes with an immersion blender or by hand.