Shepherd’s Pie with Garlic “Mashed Potatoes” (AIP, Paleo, Whole 30)
Ingredients
1 lb ground lamb
2 medium carrots
2 small leeks, washed and thinly sliced
1 medium fennel bulb, thinly sliced
1 Tbs olive oil
1 tsp dried rosemary
1 tsp dried sage
1 tsp dried basil
1 tsp dried thyme
1 tsp sea salt
Garlic Mashed “Potatoes”
2 medium parsnips, chopped into 1” pieces
1 medium rutabaga, chopped into 1” pieces
1/4 c olive oil
1/2 tsp garlic powder
1/2 sea salt
Instructions
- Preheat the oven to 400F°
- Add the lamb to a large frying pan, and cook over medium high heat until no longer pink.
- While the lamb is cooking, add the parsnips and rutabaga to a medium sauce pan, and boil until tender when pierced with a fork. About 13-15 minutes.
- When the lamb in browned, remove from heat and set aside in a bowl. Reserving the cooking fat in the pan.
- Add the olive oil, carrots, leeks, and fennel to the pan, sautéing until tender. About 8 minutes.
- Add the lamb back to the pan, along with the herbs and salt. Cooking for about 2 more minutes or until fragrant.
- Add the filling to a casserole dish and set aside.
- Strain the rutabaga and parsnips and add to a high speed blender along with the olive oil, salt, and garlic powder.
- Blend until creamy, scraping down the sides frequently.
- Spread the topping over the lamb mixture in the casserole dish, and bake at 400F° for 20 minutes. Or until brown on the edges. After 20 minutes, turn the oven to the broil setting, and allow to cook for 5-10 more minutes. Until the top is golden brown.
- Remove from the oven, and allow to cool before serving.