(This post signifies my very first link up! I will be linking up with The Nourishing Gourmet's Pennywise Thursdays from now on. Check her out! She's amazing!)
One of the greatest perks from my Whole30 experience is the new arsenal of scrumptious, healthy recipes! I'm very proud of myself because most of the recipes I have cooked are original (thank you, thank you!) According to my Hubby, they have all been delicious...but he's a pretty partial judge :)
One of those recipes is what I made us for dinner tonight: Paleo Shepherd's Pie!
Since I have gone through this entire experience and haven't posted a single recipe, I will use the last few days of the program to do so, starting with this awesome make-ahead supper! I literally made this yesterday while watching the premiere of The Taste on Hulu. My new work schedule has me at the office on the same days that my Hubby and I get to have dinner together at home (which is only 3 times a week). That means I get home after Hubby and he's usually starving while I'm just starting dinner. So this week I've cooked meals that are either prepared in the Crock Pot or are make-ahead dinners. Tuesday night was Butternut Squash Chili (I'll DEFINITELY be sharing that recipe soon, it was so easy and delicious!). Tonight we're having the Shepherd's Pie I assembled yesterday on my day off. When I get home, I'll just pop it in the oven for about 45 minutes, and we'll be good to go!
Whole30 Approved Shepherd's Pie
1 lb of ground beef (the best you can get your hands on)
1 head of cauliflower (trimmed and cut into small florets)
4 cups of broth or water (I used turkey, cause that's what I had. I personally wouldn't use seafood)
1 1/2 cups of carrots, diced (or baby carrots cut into rounds)
1 1/2 cups of green beans, diced
1 medium onion, diced
4 cloves of roasted garlic
1 tsp coconut flour
1 tbsp tomato paste
1 1/2 tsp poultry seasoning
Salt and Pepper to taste
1. Bring broth or water to boil with a good amount of salt in a stock pot and add cauliflower florets. Cook for about 10 minutes or until very tender. Drain cauliflower and, if necessary, let cool.
2. Put roasted garlic in blender with cooked cauliflower and blend until its thick and smooth. Set aside.
3. Brown ground beef in a large skillet. Remove cooked meat with a slotted spoon into a bowl. Add onion, carrots, and green beans into the remaining fat and saute until the onions are translucent and the carrots and green beans are tender. Add ground beef back to the pan along with the poultry seasoning, salt, pepper, tomato paste, and coconut flour. Cook for about 3 more minutes, then take the pan off the burner and allow the filling to cool.
4. After the filling as cooled, pour it into your favorite casserole dish (my 8x8 glass dish seemed to be the right fit for this one. Then spread the cauliflower puree over top and smooth the surface with a rubber spatula or spoon.
5. From here you can either put in a 400 degree oven for about 15 minutes until the top of the casserole is caramelized, or you can put it in the friidge/freezer and cook when ready. If you are choosing the make-ahead preparation, let the casserole sit on your counter for a couple hours to thaw/take the chill off, then put in a 350 oven for 30-45 minutes until the casserole is heated through and the top is caramelized.