Upside Down Paleo Shepherd's Pie
Rutabaga-Parsnip Mash
Ingredients
- 1½ lb grass-fed ground beef
- 1 cup chopped onion
- 1 (12-oz) pkg broccoli florets
- 1½ cups chopped carrots
- 1 cup low-sodium beef broth
- 1 Tbsp balsamic vinegar
- 1 Tbsp arrowroot
- ¾ tsp salt
- 1 tsp pepper
- ½ tsp garlic powder
Instructions
- Cook beef and onion in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet.
- Stir in broccoli, carrots, and broth; bring to a boil, reduce heat, and simmer 5 minutes or until vegetables are tender.
- Whisk together vinegar, arrowroot, salt, pepper, and garlic powder in a small bowl; add to beef mixture, and cook, stirring constantly, until slightly thickened. Serve over Rutabaga-Parsnip Mash recipe.
Side Dish Ingredients
- 1 lb parsnips, chopped
- 2 rutabagas, peeled and chopped
- 1 cup organic chicken broth
- 2 Tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp pepper
Side Dish Instructions
- Combine parsnips, rutabagas, and water to cover in a Dutch oven; bring to a boil over medium-high heat. Reduce heat, and simmer 12 minutes or until very tender; drain and transfer to a large bowl.
- Add broth, oil, salt, and pepper. Beat at medium speed with an electric mixer until almost smooth.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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- Matching Grocery List
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