WINTER IS COMING! The Starks know what’s up. Instead of battling for the iron throne (last Game of Thrones reference, I promise), I’m handling it by experimenting with some paleo comfort foods. This one came together last night as a way for me to use up a pound of ground beef, incorporate a bunch of veggies, and have something that would reheat well as leftovers. This tastes even better the next day, after all of the flavors have had a little mix and mingle party in the fridge overnight.
Paleo Shepherd’s Pie
- 1 Tbs fat of choice (I used bacon grease and a splash of olive oil)
- 1 yellow onion, chopped
- 1 package sliced baby bella mushrooms
- 1 lb grass-fed ground beef
- 1 bag or large bunch of spinach (baby spinach or curly spinach works)
- 3 small or 2 large sweet potatoes
- 2 garlic cloves, minced
- 1 Tbs chopped fresh rosemary
- 1 tsp chopped fresh oregano
- ½ tsp garlic powder
- ¼ tsp crushed red pepper flakes (more to taste)
- sea salt to taste
- ground pepper to taste
- ¾ cup coconut milk
- 2 Tbs grass-fed butter (optional)
For mashed sweet potato topping:
- Preheat oven to 400. Pierce each potato in several places with a fork. Place on a baking sheet lined with foil and roast whole until soft (about 45 minutes). Alternatively—and this is faster—peel them, slice into ¼” rounds and sauté with butter (optional) or a bit of your fat of choice until soft and mashable.
- If you bake the sweet potatoes, you can prep the rest of the filling (see below) while they’re in the oven.
- Once you have soft sweet potatoes, place them in a large bowl and use a potato masher to mash them with the butter, coconut milk, and a bit of salt and pepper to taste. (A food processor would work here, too!)
For the rest of the pie:
- Heat oven to 400 if you don’t already have it on for your mashed sweet potatoes. In a large skillet over medium heat, melt your fat of choice.
- Add onions and mushrooms to the pan and sprinkle with sea salt and cracked black pepper. Saute, stirring occasionally, until mushrooms are brown and onions are caramelized (about 10 minutes).
- Add ground beef, breaking up with a wooden spoon and cooking until no longer pink. Add spinach and toss with the beef mixture until wilted.
- Stir in garlic, garlic powder, red pepper flakes, rosemary, and oregano. Cook until fragrant (about 30 seconds) and remove from heat.
- Pour this mixture into an 8 x 8 baking dish. Top with the mashed sweet potato mixture. Sprinkle extra garlic powder, salt, and pepper on here if you’d like a little extra flavor.
- Place in the oven and bake until heated through (about 10 minutes).