Whole30 Purple Shepard’s Pie
After visiting the Santa Fe Farmer’s Market, I arrived back home with all the fixings for Shepard’s Pie!
This is very much a fall dish, but one day in July I could not wait to make it any longer! There’s something to say about comfort food and this is one of those dishes that’s better the second day
Most of the time the veggies in Shepard’s Pie are diced small but I prefer keeping my veggies a bit larger so you can see the pieces in the meat mixture. I love to slice my carrots on the diagonal in thin slices, as you can see I only peel strips on the carrots (It will not change the texture of the carrot once it’s cooked). You can add corn too like the traditional Shepard’s Pie but that will make it a non-compliant Whole30 dish.
This is the time you snag a bite of the meat, I mean, you have to try it RIGHT?
I use my G Burger beef mixture in this recipe too so that the beef is lean and there’s a variety of texture and flavor. The mixture is ground sirloin, ground brisket and ground rib-eye steak, YAAASSSSS. My Kitchen Aid Stand Mixer included attachments where I can grind my meat. If you do not have a stand mixer or a way to grind your own meat just ask the friendly face at your meat counter; they will be happy to do it for you! They may look at you a bit weird when you ask them to GRIND a RIB-EYE STEAK but just respond with, “Worry about your eyebrows”.
I actually prefer to make mashed potatoes Whole30 compliant these days! BUT, if you’re not into Whole30 feel free to add delicious butter, half and half, cream and/or whole milk. I have never found this brand of coconut milk in stores but you can order it here on Amazon and it’s amazing! I prefer it to the canned coconut milk because the canned always separates and for me that’s just another step I don’t care to make time for!
Even if you chose to prepare these potatoes Whole30 they whip up SO creamy and dreamy!
See how when you use larger veggies the color is so much more pretty and delicious looking!
This is the best part of the recipe, there was something therapeutic about spreading these creamy purple potatoes over the meat and veggies mixture!
Whole30 Purple Shepard's Pie Preheat oven to 375 degrees Wash and chop the purple potatoes and get them boiling with a good dump of kosher salt. (You can peel them if you like) Brown the meat mixture, then once it's just about browned add in the dried thyme. While the meat is browning, wash and chop carrots, onion, garlic and tomatoes. Layer saute the veggies in 3 tbsp of olive oil. Carrots first for 3-4 minutes. Add the peas or green beans for 1-2 minutes (these can be frozen). Add the onions for 1-2 minutes. Add the tomatoes for 1-2 minutes. Add the garlic last so that it doesn't burn. Once the veggies are cooked tender add the meat mixture into the veggies pan or vise versa is fine too. Add the 2 tbsp, 1 tbsp at a time into the mixture to thicken. I usually add a couple more tbsp of olive oil at this stage for a bit more fat since the meat mixture is so lean. S&P to taste Add the meat and veggie mixture to a 9x12 or so deep glass baking dish, let sit. Once the purple potatoes are tender, drain and then transfer them to a glass mixing bowl. Add ghee, coconut milk (butter and cream if not Whole30), S&P and mix/whip with a hand mixer. Add the whipped purple potatoes to the top of the meat and veggie mixer and spread around like you would frost a cake. Bake 20-25 minutes or until the top of the potatoes start to brown and the meat and veggie mixture is bubbling. Let sit for 10-minutes before serving Pair with a simple salad Enjoy! Love,
Olive and Honey Whole30 Purple Shepard's Pie
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