I love cooking & baking and it forces me to attempt so many dishes. One of those dishes was something that I always turned my nose up at when I was a kid, Shepherd’s Pie. I was a picky eater and I still am. I’m one of those people who forbid my food touching other food on a plate. For example, at Thanksgiving my cranberry sauce cannot touch the turkey, instead the turkey must be dipped into the cranberry sauce. I would love a set of dishes with those t.v. dinner grooves in them that prevent each food group from touching. Eating paleo shepherd’s pie is a huge leap for me. So many textures intermingle it’s overwhelming. You have the potato top touching the meat and the vegetables mixed in with the meat. It’s gross. I decided to be brave and make a paleofied, seventh shade of paleo shepherd’s pie with a secret ingredient. Regularly shepherd’s pie would contain Worcestershire sauce. Worcestershire sauce isn’t gluten free. Worcestershire sauce provides that depth of flavour that is needed so I replaced it with barbecue sauce. *Note – most barbecue sauces contain Worcestershire sauce so you need to pick one with as many “clean” ingredients as you can find and devoid of the gluten filled sauce.
- 1 lb. ground beef, raw
- 1 cup carrot, finely chopped (about 1 carrot)
- 1 cup onion, finely diced
- ½ cup celery, finely diced
- 1 clove of garlic, finely diced
- ½ cup of beef broth
- 1 tsp barbecue sauce, (replaces Worcestershire sauce)
- Generous amounts of Salt & Pepper
- 1 sweet potato, peeled & diced
- Preheat the oven to 400 degrees F.
- On medium heat, in a frying pan, sauté carrots, onions and celery. Cook until the onions are translucent.
- Add the ground beef, garlic and sprinkle generous amounts of salt and pepper.
- Cook until the beef is cooked.
- Add the broth and barbecue sauce. Cook on low for 10 minutes.
- Place everything in a 6 x8 oven proof dish.
- Place the sweet potato in a pot of salted water. Turn to a boil and cook until tender. *You can easily put a fork through the sweet potato.
- Drain and mash the sweet potato.
- Drop spoonfuls of the sweet potato over the beef mixture. Then spread it all over. *I used a fork to create an artistic swirl in the topping.
- Bake for 30 minutes. Broil on high for 5 minutes.
- Serve warm.