One of my favorite meals growing up was my mom’s Shepherd’s Pie. While many use ground lamb and peas, she used ground beef and green beans and the combo is delicious. I attempted to make a whole30/paleo version, and while not as good as my mom’s (obvs), it turned out to be a pretty cozy and nourishing meal. It’s whole30, paleo, and dairy free, too!
Ingredients (serves 4-6):
4 russet potatoes, peeled and quartered
1 can organic green beans
1 pound grass fed ground beef
1/2 stick of grass fed butter or ghee (or more 😉)
1 T tomato paste
1/2 cup chicken broth
Salt & pepper, red chili flakes, rosemary, parsley, onion & garlic powder
Fresh parsley for garnish, optional
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Directions:
Preheat the oven to 400 degrees F.
Place peeled and sliced potatoes in a large pot covered in water. Bring to a boil and boil for 13-15 minutes or until potatoes are tender.
While potatoes boil, place green beans in a small pot on low-medium heat with 1 T of butter, salt & pepper to taste, and red pepper flakes. Cover with lid and stir occasionally.
Cook ground beef until brown and then added the spices, tomato paste, and 1/4 cup chicken broth. Set the beef mixture aside while you finish up with the potatoes.
Drain potatoes and add about 3 tablespoons of butter (or more), 1/4 cup chicken broth, salt, and pepper. Use an immersion blender to achieve a creamy consistency.
Put green beans into a greased baking dish then layer the ground beef and mashed potatoes on top. Bake for 15 minutes and then broil an additional 3-5 minutes. Top with cheddar cheese for the last 3-5 minutes if desired!
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This meal is great for those of us with food sensitivities but don’t want to miss out on the meals we love! For people who aren’t sensitive to dairy, you could always add cheese to a portion of the potatoes which would still leave this gluten free 😉
