Mindful Meat Mondays featuring Trail’s End Beef and Sex Food & Kettlebells

 HONOR your BODY, your FOOD.. OUR PLANET!
Greetings my beloved EOMers! I present to you our second installment of “MINDFUL MEAT MONDAYS” Brought to you by our dear friends and collaborators Rachel Herbert and family of www.trailsendbeef.com and Jon Randles of www.sexfoodandkettlebells.com.

Inspired by the folks at Meatless Mondays we believe a better option is available, for USthrough optimal human (omnivore) nutrition, the EARTH through pasture based and organic farming and the ANIMALS through humane animal husbandry and biologically appropriate diets. Please pass our important message along and join our wonderful community today!

“Gratitude: for every bite, for every animal, for every blade of grass touched by sun and rain and hooves, for every day of beauty, for every day of hard work, for the ability to feed my children real food from the land that has sustained our family for 5 generations, for the chance to share that food and these gifts with others. May every bite you take be blessed.”
~Rachel Herbert Trail’s End Beef www.trailsendbeef.com

“Consuming and supporting the farming practices of ethically treated, pasture-raised animals is an essential step to regaining our health as a society, and returning our farmland to the nutrient dense ecosystem it once was. Choosing to simply not eat meat, at the expense of your health, is choosing to ignore the situation entirely and will not bring about any positive change for society or the animals on this planet. Consume responsibly by supporting traditional farmers, respecting the planet, your body, and the food that you eat.”
~Jon Randles Sex, Food & Kettlebells www.sexfoodandkettlebells.com

Print Recipe

Primal Shepard’s Pie

This Shepherd's pie is a fun take on the traditional recipe, and is sure to be a hit. Instead of peas and corn you will find a caramelized mesquite apple & mushroom layer that adds just a hint of sweetness to the creaminess of the root mash.

Prep Time45 mins

Total Time1 hr 30 mins

Course: Main Course

Servings: 6

Author: Sex Food & Kettlebells

Ingredients

• 2 lbs. grass-fed beef
• 2 tbsp. grass-fed butter (or coconut oil if you are avoiding dairy)
• 1 whole large Organic onion, chopped (or 2 medium)
• 5-6 cloves garlic crushed and minced
• 4 whole large Organic, local carrots chopped
• 2 tbsp. Organic tomato paste (if you're like me and avoid canned goods, simply deseed a tomato and process with a dash of sea salt)
• ¾ cup Grass-fed beef broth or bone broth
• 3 cups Organic, local apples peeled and chopped
• 3 cups Organic button mushrooms chopped
• 1 whole free-range egg (to brush the mash)
• 1 tsp. sea salt
• 1 tsp. black pepper
• 1 bay leaf
• 2 tsp. mesquite powder
• 1 tsp. dried red chilli flakes
• 1½ tbsp. organic coconut flour

Mash

• 2 lbs. Organic sweet potatoes peeled (or local white potatoes if you're like me)
• 2 lbs. Organic rutabaga peeled and chopped
• ½ cup organic whole whipping cream (or coconut milk)
• 4 tbsp. grass-fed butter
• 1 tsp. sea salt
• ½ tsp. black pepper

Instructions

• Preheat oven to 400F.
• Chop and prepare all ingredients.
• In a large pan, add the potatoes and rutabaga and cover with water. Bring to a boil, then reduce to a simmer and cook until completely softened (use a knife to determine this – pay attention to the rutabaga specifically as it will take longer). This will take about 30-40 min, and should be ready by the time all the other filler layers are complete.
• In a pot, melt 1 tbsp butter, and add onion, garlic, carrot, sea salt, and black pepper. Cook for 10 min, or until vegetables begin to brown slightly.
• Add tomato paste/puree, and keep cooking for a few minutes. Then add the ground beef. Cook until there is no longer any pink visible.
• Add bay leaf and beef broth, and simmer on med-high for 10-15 min. At the end of this time, taste the liquid and ensure it is spiced to your tastes. Adjust if necessary.
• Mix in coconut flour thoroughly until liquid thickens slightly. Transfer beef filling into a large pyrex pan, and pat down.
• In a saucepan, melt 1 tbsp of butter, and add mushrooms and chilli flakes. Cook for 3 min, then add apples and mesquite. Cook until slightly caramelized (approx 10 min). Add this layer to the pyrex pan evenly.
• Transfer the potatoes and rutabaga into a large bowl, and add butter and whipping cream. Use a large fork or spoon to mash them, and then continue the process with a hand mixer until smooth.
• Add mash onto the pyrex pan, and smooth the top. Whip an egg in a bowl, and brush the top. Use a fork to create some ridges so they brown when baking. (Optional: if you eat dairy, this would be the time to sprinkle some whole organic cow/sheep/goat cheese on top. This time, as you can tell from the image we opted not to do so, but feel free!)
• Bake for 30-35 min, or until very slightly browned. I recommend placing the pan on a cookie dish incase the liquid drips during baking. Serve while warm!