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Shepard’s Pie Paleo Style

14 Comments

Submitted by: Suzanne Robertson & Sean Coonce

Servings: Serves 6

Ingredients: Beef Stew:
2lbs Grass-fed beef stew meat
2 Tbsp olive oil (add enough to coat meat)
5 sprigs fresh rosemary, destemmed and chopped
1-2 Tbsp smoked paprika
10-12 garlic cloves, minced, divided
1 yellow onion, chopped
1 head cabbage, coarsely chopped
4 medium carrots, peeled and sliced
4 celery stalks, sliced
1 small can tomato paste
a few splashes of chicken stock
salt and pepper to taste
optional: 1lb butternut squash, cubed

Cauliflower Mash:
1 head cauliflower, chopped into florets
splash of coconut milk
2 Tbsp chives, chopped
3 Tbsp green onion, chopped
pepper and salt to taste
4 pieces bacon, cooked & chopped
optional: ghee or grass-fed butter to taste

Bone Marrow:
Six 3” pieces of marrow bone (*one for each person)
salt and pepper

Instructions: For the stew:
In a bowl, marinate beef in olive oil, 6 cloves garlic, rosemary, smoked paprika for 2 hours to overnight.

In a skillet, saute onion and rest of garlic over medium heat.  Once cooked down, add beef and brown (until about medium rare). Add to crock pot. Add in chopped cabbage, carrots, celery, squash (if used), tomato paste, chicken stock.  Season with salt and pepper. Cover and simmer for at least 6 hours.

For the mash:
Place cauliflower in a steamer basket and steam until very soft. Blend in a food processor along with coconut milk. Once the desired consistency is reached, remove from food processor.  Add chives, green onion, salt & pepper, and bacon. Also, if you’re allowing yourself ghee or grass-fed butter, add to taste.

For the bone marrow:
Preheat oven to 450 degrees. On a parchment-lined baking sheet, place bone marrow pieces marrow side up and roast for 20 minutes until bubbly. Remove and let cool.

Layer stew in individual oven-safe bowls, or in a casserole dish, and top with mash. Once bone marrow is cooked, place into pie. Broil at 500 degrees until brown on top (about 5-7 minutes) and serve.

Enjoy!

Notes: If you have trouble finding grass-fed marrow bones, simply ask your butcher – they usually don’t have those out in the case. I’ve also learned that some butchers give away their bones if they are cutting shanks that day. Lesson: Make friends with your butcher ;)

shepards pie

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  1. Suzanne
    December 20, 2011 at 10:07 am

    Somehow there were some translation errors from my pasting it in the entry form:

    Should say “olive oil” (2nd ingredient)
    and 1-2 TBSP (not tsp) smoked paprika.
    Not sure how that happened!

  2. John Hudson
    December 29, 2011 at 4:59 pm

    In my family, we would call this a cottage pie, not a shepherd’s pie, which name we reserve for a pie made with lamb or mutton. Looks good though: I love the marrow bones standing up through the crust.

  3. Onge
    December 30, 2011 at 5:33 pm

    Yes Lamb is Shepard’s pie.
    Beef is Cottage pie.

    Looks great either way :)

  4. Stacy
    January 6, 2012 at 1:21 pm

    Another typo: Shephard is spelled Shepherd. Can’t wait to try this recipe!

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