Paleo Shepherd's Pie
Pear-Fennel Salad
Ingredients
- ½ lb grass-fed ground beef
- ¼ lb ground pork
- ½ cup chopped onion
- 1 (8-oz) pkg whole mushrooms, quartered
- 2 cloves garlic, minced
- 1 (6-oz) pkg spinach
- ½ cup organic beef broth
- 2 Tbsp tomato paste
- 1 tsp balsamic vinegar
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp salt
- 2 sweet potatoes, peeled and cubed
Instructions
- Preheat oven to 400°F. Cook beef, pork, onion, mushrooms, and garlic in a skillet over medium heat until meat is browned and crumbly.
- Gradually stir in spinach until wilted; drain and return to skillet. Add broth, tomato paste, vinegar, thyme, rosemary, and salt. Bring to a boil, reduce heat, and simmer 10 minutes or until thickened.
- Meanwhile, bring potatoes and water to cover to a boil in a saucepan over medium-high heat. Reduce heat, and simmer 10 minutes or until tender; drain and return to pan.
- Mash with a potato masher to desired consistency; season with salt and pepper to taste. Spoon beef mixture into a lightly greased 1½-quart baking dish. Spread potatoes over top.
- Bake 15 minutes or until hot and bubbly.
Side Dish Ingredients
- 2 pears, cored and thinly sliced
- 1 fennel bulb, very thinly sliced
- 2 Tbsp extra virgin olive oil
- 1 Tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Combine pears and fennel in a large bowl. Add oil, lemon juice, salt, and pepper; toss.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
