Paleo Shepherd's Pie
Pear-Fennel Salad
Ingredients
- 1 lb grass-fed ground beef
- 1 lb ground pork
- 1 onion, chopped
- 1 (8-oz) pkg whole mushrooms, quartered
- 6 cloves garlic, minced
- 1 (10-oz) pkg spinach
- 1 cup organic beef bone broth
- 3 Tbsp tomato paste
- 1 Tbsp balsamic vinegar
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 4 large sweet potatoes, peeled and cubed
Instructions
- Preheat oven to 400°F. Cook beef, pork, onion, mushrooms, and garlic in a large 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 large 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 3-quart baking dish greased with coconut oil. Spread potatoes on top.
- Bake 20 minutes or until hot and bubbly.
Side Dish Ingredients
- 3 pears, cored and thinly sliced
- 2 fennel bulbs, very thinly sliced (about 3 cups)
- 3 Tbsp extra virgin olive oil
- 2 Tbsp fresh lemon juice
- ½ 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
