January 27, 2011

Shepherd's Pie

     We had 12 more inches of snow last night.  Wet, dense, power-line-breaking thunder and lightning snow.  Luckily, our power held on (200,000 were out in nearby Maryland at one point). After shoveling off the brick patio (20 ft x 8 ft) and the path to the driveway and barn (about 100 ft), a good filling dinner was in order.  I had thawed some happy steer ground beef and had some standard vegetables in the fridge, so Shepherd's Pie was on the menu.  Maybe I should call it Cowherd's Pie since I used beef, but somehow that does not sound as appetizing.  The goal this time was to use as few pans as possible, since Shepherd's Pie can be a bit pan-intensive.  Warning:  The following pictures may contain some potatoes, dairy, and a smattering of corn (both organic but not technically paleo).  Nightshades don't bother me, so potatoes are not a problem and I eat them and corn very rarely, but I have to say that the little bits of corn here and there made the dish.  The recipe is on the recipe page.  Here's the progression in pictures:
Uh oh, I think those are some gluten-free muffins.  Definitely not totally paleo, but they are mostly almond flour. Hide your eyes, paleoistas!


Ready to go in the oven.
Finished product.  This was good.   Really good.  All told, you might get 1/4 potato and about 8 corn kernels per serving if you choose to use them.  But, you can EASILY replace the potato with cauliflower and the corn with some other vegetable.  I can't help you with the cheese, though you could just leave it off.


Recipe on the recipe page!  Enjoy!


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3 comments:

  1. Did you try it? I finished up the last of the leftovers today!

    ReplyDelete
  2. Yum! Looks delicious! I've never thought about adding cheese but it looks very tempting.

    ReplyDelete

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