Another idea I came across on Pinterest while wracking my brain for a dinner idea that will fit into the kids, especially the littlest ones, diet restrictions. I think it came out good, and all 3 kids and the hubby ate really well with very little prodding. Score!
The recipe I found called for a mashed cauliflower topping instead of mashed potato's, but seeing as I didn't have that much cauliflower on hand and I doubted my kids would fall for that, I used mashed potato's. This version has a ton of flavor thanks to the addition of a pound of bacon! Yep you read that right, a. pound. of. bacon. Yum!
Paleo Shepherd's Pie
Ingredients:
1 pound of Turkey or Pork Bacon, chopped
1/2 - 1 yellow or brown onion
1 1/2 C chopped carrots
1 1/2 C chopped celery
1 pound ground beef (organic if you can afford it)
1 8oz can of tomato sauce (Hunts Roasted Garlic is my fav)
Dash of salt to taste
Dash of pepper to taste
Dash of paprika
Mashed potato topping (6-7 servings)
Daiya cheddar cheese (optional)
In a large frying pan or pot, fry up chopped bacon until almost cooked through, add in onions and saute for about 5-10 minutes or translucent. Add in carrots and celery and cook until soft. Add in ground beef and cook until no longer pink. Season the mixture with salt, pepper, and paprika. Add in tomato sauce and cook mixture until thoroughly heated through.
Previous to this I made up a large batch of instant mashed potato's following the package directions. I set these aside until I needed them. The brand I use is gluten free as well as free of dairy and soy. Make sure to check your package.
Spray a 13x9 in baking pan with non stick cooking spray. Pour ground beef, bacon, and veggie mixture into pan. Top mixture with mashed potato's.
Bake at 350* for 30 minutes. Top with Daiya cheddar cheese and bake an additional 10 minutes or until cheese is melted.
No comments:
Post a Comment