Whole30 Shepherd’s Pie

I like to post a lot on Instagram. Those insta-stories? Best thing ever. I’m a classic over-sharer (#millennial) so the fact that I can post images/moments of my life without obsessing if they fit into my “insta aesthetic” is awesome. And it’s all in the same app! If you look at my insta-stories, you often see either animals from my job or food that I’ve made. Sometimes both! So naturally, I started posting about all the food I was making/eating during this round of whole30. And ya know what? I’ve gotten a lot of positive feedback! People have said they’re inspired by what I was cooking and requested I keep sharing. I like to give the people what they want, so I’ll be doing my best to add more whole30 recipes/content here from now on.

This is my 3rd round and every single time I do a whole30 I end up making this recipe for shepherd’s pie. I think it’s for a couple of reasons: it’s delicious, it’s filling, it’s great for sharing or leftovers, it’s relatively simple to make, the ingredients are inexpensive, and it’s just a cozy recipe overall.

What more could you ask for, right?

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WHOLE 30 SHEPHERD’S PIE

Ingredients: 2 or 3 medium sized sweet potatoes

1/2 cup coconut milk

2 tbsp ghee

1 pound of ground beef 

4 or 5 large carrots, chopped

4 celery stalks, chopped

1 white onion, chopped

3 garlic cloves, minced

1 tbsp of olive oil

~1 tsp dried oregano

pinch of salt & pepper

chopped parsley 

 

Notes: Preheat the oven to 350 F.

Wash & peel the potatoes. Cut the potatoes into large, thick slices (this makes it easier when trying to get the whole potato to equal, mashable softness). Fill a pot with cold water, add the peeled/sliced potatoes and then bring to boil.

Meanwhile, add the olive oil to a large skillet. Add the onions and cook over medium heat until tender. Add the garlic and cook for about 2 more minutes. Then throw in the celery and carrots. Cook for a few more minutes until everything gets a little soft. Add the ground beef and cook until browned. Remove from heat and let everything cool down for about 5 minutes.

Take a casserole dish and evenly distribute the meat mixture into it.

When the potatoes are soft all the way through, drain the water. Add the coconut milk and the ghee to the potatoes and mash everything together. Once well combined, top the meat with the potatoes and smooth it all over. Pop the casserole dish into the oven for like 15 minutes.

Once finished cooking, let it set/cool down for about 10 minutes. Immediately before serving, sprinkle some chopped parsley on top. Enjoy!

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In other news, Mark’s been sick with some sort of bug the past two days and has been an absolute mess. Boys are so weak when they’re sick! I had the flu and a 102 fever for like 3 days right after Christmas and didn’t have anyone around to help me, but I still managed to drive to the grocery store for medicine and food (I probably shouldn’t have done that…) and I made myself chicken noodle soup from scratch! Eventually, when Mark reads this, he’ll say “you’re so competitive that you’re even saying you beat me in illness!” and he’ll be totally right. Wish me luck. 🙂