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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
  • 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!