Shepherd's pie
Ricetta di Snels and the City
2 medium turnips, peeled and chopped into chunks
2-3 tbsp ghee (divided)
2 medium carrots, diced
1 medium vidalia onion, diced
4 celery stalks, diced
4 garlic cloves, chopped
1 lb ground lamb*
1 tbsp apple cider vinegar
1 tbsp Magic Mushroom Powder**
2 tbsp tomato paste
1 tbsp Arrowroot Starch/Flour
2 tsp ground sage
Salt & Pepper to taste
*Ground beef or bison can be used instead or do a beef/lamb blend to try out lamb without being overwhelmed by it!
**This is a spice blend created by Nom Nom Paleo. Use other seasonings in its place if you don't want to make some (salt, pepper, rosemary, cumin, etc.). However, it is delicious on everything and worth taking the time to make a big batch.
Preparazione → 20 min
Cottura → 75 min
1. 0. Prepare all ingredients as indicated in list.
1. Boil turnips in a pot until soft enough for pureeing/mashing (about 20 minutes)
2. While turnips are boiling, melt 1 tbsp ghee in a dutch oven over medium heat. Add carrots, onion, celery and garlic and cook until vegetables begin to soften, about 10 minutes.
3. Add apple cider vinegar, ground lamb and magic mushroom powder to vegetables and cook until lamb is browned (5-10 minutes).
4. Preheat oven to 350 degrees.
5. Turn heat off of the dutch oven, add tomato paste and arrowroot starch to the lamb/vegetable mixture and stir to combine thoroughly. Use a spatula to even out the mixture in the pan as to form the base of casserole.
6. Drain turnips, return to pot and add remaining 1-1/2 tbsp ghee and 2 tsp of ground sage. Mash turnips with preferred method, masher, hand mixer, blender, immersion blender, fork, etc.
7. Add mashed turnips as a layer on top of lamb/veggie mixture and bake for 30-35 minutes.
8. Remove from oven and let sit for 5 minutes, then enjoy!
secondi, comfort food, dinner, lamb, paleo February 03, 2016 16:36
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