Many of the ladies in my life are shifting to a paleo lifestyle and while I don’t personally espouse any sort of specific way of eating (besides eating boutique, of course), I do sort of love the delicious, wholesome dishes at their paleo-inspired gatherings. When Katie (a new Eat Boutique contributor!) mentioned paleo shepherd’s pies, well, she had me at pie. Welcome, Katie! – Maggie
Over the past year or so I have slowly transitioned to a more paleo style of eating. If you’re unfamiliar with this lifestyle it’s a very basic way of eating which excludes all grains, legumes, sugar, soy, corn and most starch. That may sound terribly boring and restrictive to you if you haven’t explored the endless amount of creative paleo blogs and cookbooks available out there. To me, this way of eating has given me a health and level of happiness that I’ve never experienced before and it is far from boring.
What can get boring are endless salads of raw vegetables and protein. And especially as the seasons change and the air turns crisp, my body starts craving more warm, comforting foods. That’s exactly when I turn to the kitchen, learn to slow down, and get my creative juices flowing.
When September would roll around, and my three brothers and I started filling our schedules with homework and after school sports, my Mom would turn to easy family style casseroles to feed our eager bellies. When it came to one of our usuals, shepherd’s pie, my brothers would scrape off hearty portions of the buttery mashed potatoes and leave me with all the vegetables and meat pickings; it was every kid for themselves and they loved their ‘mashies’.
This spin on the classic Shepherd’s Pie is topped with pureed cauliflower that uncannily resembles its rich, buttery potato counterpart. And underneath is a mix of grass fed beef, a medley of fall vegetables, nourishing broth, and fresh herbs.
Each packed into cute individual sized ramekins so there’s no fighting over who gets more of the buttery ‘mashies’.
Individual Paleo Shepherd's Pie
- 1 head of Cauliflower
- 4 Tbsp Salted Butter (use ghee to keep this dairy free)
- 1 Tbsp Canned Coconut Milk
- 1 lb. of Grass Fed Ground Beef
- 3 Large Carrots
- 1 Medium Sweet Onion
- 1 Cup Broth (preferably homemade)
- 2 Stalks of Celery
- 3 Garlic Cloves
- 1.5 Tablespoons of Coconut Flour
- Fresh Thyme, Salt, Pepper
- Preheat Oven to 400 degrees.
- Break cauliflower into florets and place in a sauce pan with several inches of water. Cover and simmer for 10 minutes or until they are very soft.
- Meanwhile, dice carrots, onion, and celery and saute over medium heat with 2 Tablespoons of butter. After about 10 minutes, or when vegetables are beginning to brown, add ground beef and break up with a wooden spoon. Add fresh herbs, salt, and pepper and minced cloves of garlic. Allow beef to brown for several minutes, then add in 1 cup of broth and bring to a gentle boil. Reduce heat and stir in coconut flour to incorporate and thicken the sauce.
- Cover and allow to thicken and simmer for 15 minutes.
- Meanwhile, drain cauliflower and in small batches puree in a food processor with remaining 2 tablespoons of butter, coconut milk, and salt to taste.
- Once beef mixture is thick, remove from heat and divide evenly into personal sized ramekins. The amount will vary depending on size. Top evenly with a layer of mashed cauliflower.
- Place them in the oven for 15 minutes and finish them under the broiler for an additional 5 minutes to brown. Watch carefully that they do not burn.
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