Smokey Shepherd’s Pie (Paleo, Whole30, Keto, Vegan Option)
This delicious shepherd’s pie is packed with low carb vegetables: onions, carrots, zucchini, celery, in a creamy and yummy sauce. A healthier take on this amazing comfort food dish - perfect for those chilly fall or winter nights! Its perfect to batch cool, meal prep, or make ahead for dinner or work lunches.
Ingredients
- 2 lbs ground beef or a mix of ground beef pork, and lamb (alternatively, 2 cups of Vegan ground beef or lentils)
- 1 tablespoon olive oil
- 1 large yellow onion
- 4 cloves garlic diced
- 3 stalks celery chopped
- 4 carrots diced
- 1 large zucchini diced into small cubes
- 1 cup frozen peas
- 1 cup chicken or vegetable stock
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1/2 cup light cream or Cashew Cream for vegan option
- 4 cups mashed cauliflower or mashed potatoes for a non-keto option to top.
- Paprika for garnish
Instructions
- In a large Dutch oven, brown the meat, drain the grease, and set the meat aside in another bowl.
- Over low heat ddd the olive oil to the bottom of the dutch oven scraping any browned bits of meat from the bottom. Sauté the onion and garlic for 5 minutes until the vegetables begin to soften.
- Add the celery, carrots, zucchini, and frozen peas. Stir to combine. Add the vegetable stock, paprika, and chili powder and simmer the vegetables on low minutes for 15 minutes.
- Add the meat back into the dutch oven, and stir in the cream to combine.
- Add the mashed cauliflower to the top of the shepherd’s pie in an even layer.
- Set your oven to ‘Broil’ (I set mine to high) and brown the top for 5 or 10 minutes (always watching, so its doesn’t burn!) of the mash until it becomes crispy on top, and the shepherd’s pie is bubbling around the edges. I add a little paprika to the top for color as well.
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