LOW CARB SHEPPARDS PIE {AIP}

Ingredients

Topping

• 1 medium head of cauliflower cut into florets

• 2 medium carrots cut into 1-inch chunks

• 1/4 cup ghee or coconut oil for AIP

• 1/2 tsp salt

Filling

• 1 tbsp ghee or coconut oil for AIP

• 1/2 onion diced

• 2 stalks celery diced

• 1 carrot chopped

• 2 garlic cloves minced

• 1 lb ground beef or ground lamb

• Salt & pepper, to taste omit pepper for AIP

• 1/2 cup bone broth or beef broth

• 2 tbsp tomato paste omit for AIP

• 1 tbsp apple cider vinegar

• 1 tsp fresh rosemary

• 1 tsp fresh thyme

• 1 tbsp arrowroot starch

  METHOD

  • Boil water in a large pot over medium high heat.

  • Add the carrots and simmer for 5 minutes.

  • Add in the cauliflower florets and cook for 5 more minutes until both the carrots and the cauliflower are cooked through and fork tender.

  • Drain, and place in a food processor. Add ghee and salt, and process until everything turns smooth.

  • Preheat oven to 200 degrees.

  • Heat ghee in a large oven-safe skillet over medium high heat.

  • Add onion, celery, and carrot, and cook stirring for 5 minutes.

  • Add minced garlic and stir for 1 minute until fragrant.

  • Add the ground beef with salt and pepper, and cook until browned (~7 minutes), breaking it up with a wooden spoon. Stir in tomato paste.

  • In a separate bowl, whisk together broth, apple cider vinegar, rosemary, thyme, and arrowroot starch.

  • Pour over the beef and simmer for 5 minutes until the sauce reduces and thickens.

  • Remove from heat, then spreading the mashed carrot and cauliflower, evenly and smoothly over the meat mixture with a spatula.

  • Bake for 20 minutes in the oven, ensuring the topping turns golden brown and the meat layer starts bubbling up.

  • Cool for 10 minutes before serving.