Whole30 Day 22: Shepherd's Pie

I like to think of Shepherd's Pie as an everything-but-the-kitchen-sink kind of dish because you can throw almost anything in with the meat.  I've posted Shepherd's Pie on my blog before but it's not whole30.  I made some tweaks and easily turned this dish into a yummy whole30 meal.

Ingredients:

• 2lbs sweet potatoes or yams, baked until soft and cooled
• 1T evoo
• 1 small onion, chopped
• about 5 small carrots, chopped
• 2 stalks celery, chopped
• a couple handfuls of baby brussel sprouts, sliced
• 1lb chorizo
• 1/2 lb grass-fed ground beef
• 1/4 - 1/2 cup bone broth or other broth

Directions:

1. In a large skillet heat evoo and add onion, carrots, and celery. 
2. Cook about 5 min and add brussel sprouts, cook for about 2 min
3. Add chorizo and beef and cook until no longer pink
4. Add seasonings to taste
5. In a large mixing bowl add the sweet potatoes and broth (I was lucky enough to have some leftover homemade vegetable soup and used that for extra veggies!)
6. Blend potatoes and broth until smooth
7. If your skillet is oven proof, spread potatoes over meat mixture and put into oven.  If not, pour meat mixture into a baking dish and top with potatoes.
8. Bake at 350˚F for about 30 minutes.

I super, super love this one pot meal!!

Pi Day

Happy Pi Day!  

It's a great excuse to make a delicious savory pie for dinner and a sweet pie for dessert.

Shepherd's Pie

Photo: Ditch the Wheat

  

Pizza Pie - Sweet Potato Crust

Photo: Delectably Domestic

 Pizza Pie - Cauliflower Crust

Photo: Carly Johnson

Chocolate Pie

Photo: Paleo Magazine

Pumpkin Pie

Photo: The Paleo Mom

Apple Crumble Pie

Photo: Our Paleo Life

Cauliflower Mash

Summer is so busy and most days I don't want to cook.  I end up serving tried and true dishes that I don't really have to think about, hence the few posts over the last couple of months.

We're getting down to the last few servings from our 1/4 cow (see my "we're buying a cow" post).  Last night I made a chuck roast from I breathe... I'm hungry... (which gave me the idea to do the Whole30, but that's another post).

Photo: Eating With Purpose

I served the roast over cauliflower mash.

Ingredients:

• 1 head cauliflower, cut off the stalk and broken into small pieces
• 2-4 tablespoons grass-fed butter
• 2 tablespoons ghee, butter, mct oil, or olive oil
• splash of raw milk or heavy cream (if dairy intolerant, use broth)
• salt and pepper to taste

Directions:

1. Sauté all ingredients (except liquid) in a heavy stainless steel skillet until slightly softened 
2. Stir in a splash of liquid - I like my mash thick and lumpy, use more if you like yours thinner
3. Use an immersion blender in the pan to mash the cauliflower
4. Stir to incorporate all ingredients 

Serve alone as a side dish, as the topping for shepherd's pie, or in a bowl under a roast and all the yummy juices.