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If you are having difficulty getting enough vegetables in your diet, this recipe is for you! This shepherd’s pie is packed with vegetable goodness in an easy to eat casserole form. This recipe is not only grain-free, but also autoimmune friendly (AIP) and delicious! Maybe I’m just weird, but I thought it was pretty fun to make as well. I hope you all enjoy this simple paleo (and AIP) dinner option!

 

Prep time: 30 minutes

Cook time: 1 hour
Makes: One 8″x 8″ deep pan

 

 

Ingredients

 

  • 1 lb ground beef
  • 1/2 cup bone broth
  • 1-2 tbsp coconut oil
  • 1 onion
  • 1 package mushrooms
  • 1/2 head broccoli
  • 2 grated carrots
  • 3 sticks celery
  • 3 leaves kale
  • 2 medium sweet potatoes
  • 4 cloves garlic
  • 1/2 tsp sea salt
  • 1/2 tsp turmeric
  • 1 tsp oregano
  • 1 tsp basil

 

Preheat oven to 350F. Chop up the onions and celery and add them to a large frying pan (or wok). Cook them until soft and then add the ground beef. While the beef is cooking, peel and chop sweet potatoes and add them to a steamer to cook. In a separate frying pan add coconut oil and then add finely chopped broccoli. Cook until broccoli has softened and then add the grated carrots and cook an additional 5 minutes before adding the chopped mushrooms. Cook mushrooms until tender and then add the chopped kale for the last few minutes until it has also become tender. Add the pan with broccoli, carrot, mushrooms, and kale into the large frying pan with the now fully cooked beef. Add the bone broth, minced garlic, salt, and spices to the beef mixture and simmer for an additional few minutes.

Press entire mixture into a square 8″ x 8″ deep dish pan. If sweet potatoes are fully cooked, remove them from heat and drain off steaming water. Mash the sweet potatoes with coconut oil and sea salt to taste. Spread the mashed sweet potato over top of the beef mixture to complete your shepherd’s pie. Stick the pie in the oven for 15 minutes to get everything nice and hot and its ready to serve.

 

 

 

Enjoy!

 
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