When I say PIE, you say…
Shepherd’s Pie (??)
To be honest, I’ve never actually had Shepherd’s Pie until today, but when the ladies of Recipe ReDux tasked us with showing our “Pie Love,” I wanted to go savory. And that’s where Shepherd’s Pie comes in.
I have been taking more of a paleo approach to my eating as of late, and eating more healthy fats and less carbohydrates. Most importantly, though, I’ve been trying to cut sugary foods out of my diet. At one point in my life, I was very addicted to sugar, and felt that I had to have dessert after every meal, with my snacks and really any time I could get my hands on sweets. While I still like sweeter foods, I’ve been working to cut junk out of my diet and eat real foods — e.g. fruit instead of cookies and donuts. I found that when I stopped eating a low fat/high carb diet and learned to embrace healthy fats, my sugar cravings naturally improved.
Thus, this is less of a traditional “pie” and more of a meal that you can eat time and time again, switching up the protein, seasoning, or mash (in this case, an amazing sweet potato-parsnip mash that is delicious in its own right).
Mediterranean Shepherd’s Pie (Gluten-Free, Paleo)
Grass-fed lamb adds a delicious flavor, and is pure perfection when combined with the natural sweetness of raisins and the freshness of mint, then topped with a delicious sweet potato-parsnip mash. Enjoy!
- 1 large sweet potato
- 3 parsnips
- 1/4 cup olive oil, preferably cold-pressed, unfiltered
- 2 Tbsp. grass-fed butter, such as Kerrygold
- 3/4 cup beef stock
- 1 tsp. cumin
- 1 tsp. dried rosemary
- 1 tsp. sea salt
- 1/2 tsp. black pepper
- 1 Tbsp. olive oil, preferably cold-pressed, unfiltered
- 2 lbs. grass-fed lamb
- 1 white or yellow onion, diced
- 3/4 cup canned tomatoes
- 1/2 cup raisins
- 1/4 cup chopped fresh mint
- 1/4 cup sliced green onions
- Preheat oven to 425 degrees. Wash sweet potato and parsnips well and cut into ~1/2″ cubes. Toss with 1/4 cup olive oil, and roast (I roasted mine in a cast iron skillet) for 35-40 minutes, or until tender.
- Add roasted sweet potato and parsnips to a food processor, add butter (it should melt from the heat of the roasted vegetables) and process 2-3 minutes. Add beef stock and seasoning (cumin, rosemary, sea salt and black pepper) and process until smooth. Set aside.
- Turn oven down to 350 degrees.
- In an oven-safe skillet, such as a cast iron skillet, add 1 Tbsp. olive oil and heat for 1 minute. Add diced onion and saute for 3-5 minutes. Add the lamb and saute until the cooked through. Add in the canned tomatoes and raisins and cook for about 5 minutes, or until the mixture begins to thicken.
- Turn the heat off, and stir in the mint. Level out the lamb mixture.
- Spread the sweet potato-parsnip mash in a thin layer over the lamb, making sure the mash reaches the sides of the skillet. If desired, use a fork to make a design or write a message in the mash. Sprinkle the green onions around the outside of the skillet and press them into the mash slightly.
- Bake for 30 minutes, or until the top starts to brown.
This is a great dish to make when you’re having company (a set and forget kind of thing) or as a part of meal prep, for a satisfying dish that will last you the whole week! Serve with green veggies, such as sauteed green beans or spinach, and you have yourself a complete meal!
For more PIE LOVE, click the link below!