Civilized Caveman Shepherd's Pie
Ingredients
Beef Mixture:
- 1 tbsp bacon grease or olive oil
- 1 lb grass fed ground beef
- 3 carrots 1 cup, diced
- 3 stalks celery 1 cup, diced
- 1 small yellow onion 1 cup finely diced
- 2 cloves garlic minced
- 1 cup bone or beef broth
- 1 ⁄2 tsp salt
- Freshly ground black pepper
- 1 tbsp fresh rosemary finely chopped
- 1 tbsp fresh parsley finely chopped
Parsnip Mixture:
- 1 lb 1 1⁄2 cups parsnips, peeled & trimmed *you can use all parsnips, but will be very sweet!
- 1 1 ⁄2 cups cauliflower florets * used to cut the sweetness. You can also use white potato.
- 1/2 3⁄4 cup cashew milk or milk of choice
- Salt & pepper to taste
- Finely chopped rosemary & parsley to garnish
Instructions
For the parsnips:
- Place parsnips & cauliflower in a steamer basket over water and steam for 20 minutes or until fork tender.
- Add to the bottom of a high powered blender or food processor, pour in 1⁄2 cup milk, blend, add more milk if needed, and puree until completely smooth.
- Add salt & pepper to taste.
For the beef mixture & pie:
- Preheat oven to 375 degrees F.
- Heat bacon grease or oil in a large cast iron skillet or oven safe frying pan over medium/high heat (*9-10 inches).
- Add carrots and celery and saute for 2 minutes. Add onion and continue to saute until softened. About 3-5 minutes.
- Add ground beef to the pan, breaking up into small pieces, and saute with other veggies until the beef is brown. Stir in garlic until fragrant. About 1 minute.
- Pour in beef broth, loosening any browned bits on the pan, sprinkle in salt and pepper, stir, then simmer until the liquid has reduced by a little over half. Stir in rosemary & parsley.
- Smooth parsnip mixture over the top of the beef mixture.
- Place pan on a large cookie sheet (in case it bubbles over) and bake until bubbling and lightly browned. About 15-20 mins.
- Remove from oven, sprinkle w/ chopped herbs, and allow to cool slightly before serving. Enjoy!