Paleo Beef & Porcini Shepherd’s Pies


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Shepherd’s pie, also known as the Cottage pie, is a dish that pleases all ages and taste buds (unless you’re a vegetarian but I am sure there is a version for you out there). It’s also quite inexpensive to make, even for a Paleo version with grass-fed meat. My version with porcini and shitake mushrooms is a little more gourmet but it’s still as hearty and rustic as the traditional Shepherd’s Pie.

Also Paleo on the budget: Chicken Drumstick Tagine with Parsnips & Artichokes

Cook’s notes

  • Instead of making these as individual mini pies, feel free to bake it as a large pie in a casserole dish.
  • Dried porcini or shitake mushrooms can be purchased in most supermarkets and deli stores. You can use leftover shitake mushrooms or get some dried porcini mushrooms as well. They add an amazing flavour to any soup or stew.
  • AIP: Omit the tomatoes and paprika and use regular beef stock instead.
  • Dairy-free: Cheese can be easily omitted from this recipe.

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Paleo Beef & Porcini Shepherd's Pies
 
Serves: 4
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 cup dried shitake and/or porcini mushrooms
  • 1 white onion, peeled and diced
  • 1 tablespoon ghee or coconut oil (butter can also be used)
  • 850-900 g / 2 lb grass-fed ground beef/beef mince
  • 2 medium carrots, peeled and finely diced
  • 3 garlic cloves, finely diced
  • ½ cup red wine
  • 1½ teaspoon sea salt
  • ⅔ teaspoon black pepper
  • 1 star anise (optional)
  • 2 dry bay leaves
  • 1 teaspoon mixed dried herbs
  • 1 cup water or beef/chicken stock (vegetable stock is also fine)
  • 4 tablespoons tomato paste
  • 1 tablespoon Tamari wheat free soy sauce (optional)
  • 2 teaspoons arrowroot or tapioca flour (for thickening)
Sweet potato mash
  • 2 large sweet potatoes, peeled and cubed
  • 2 tablespoons grated aged Parmesan cheese
  • 1 tablespoon butter or ghee (olive oil is also ok)
  • ½ teaspoon sea salt
Instructions
  1. Soak the mushrooms in a cup of hot water for 10 minutes.Then chop roughly. Reserve the liquid.
  2. Sauté the onion in a large pan with ghee or coconut oil over medium heat for 7-8 minutes. In the meantime, prepare the rest of ingredients.
  3. Add the beef and bring the heat to high. Break the meat apart using a spatula, pressing it down and stirring through as it cooks, for about 5 minutes, until the colour changes. Add the carrots, garlic, red wine, salt, pepper, star anise, bay leaves, herbs and bring back to boil.
  4. Add the mushrooms and the reserved soaking liquid, extra water or beef stock, tomato paste, and Tamari sauce. Stir through and bring to boil. Turn the heat down to simmering and cover with a lid. Cook for 35 minutes, stirring occasionally.
  5. Once beef is under way, place sweet potato in a
  6. saucepan of water. Bring to boil and cook for 10-15 minutes, until soft. Drain and return to the saucepan. Mash well, then add the butter, cheese and salt and mash again until well incorporated and smooth.
  7. Preheat the oven to 200C / 400 F.
  8. After 35 minutes of cooking, uncover the beef and add the arrowroot flour dissolved in 2 tablespoons of water. Mix through for a minute until slightly thickened. Remove from heat.
  9. Spread the beef mixture in a baking tray or small oven pie dishes, leaving some space for the mash. Carefully spread the mash evenly over the top. Bake in the oven for 10-15 minutes. If you want to brown the top even further, pop the dishes under a hot grill for 5 minutes. Prepare a side salad or some steamed greens in the meantime.

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Comments

  1. Jaime says

    Holy crap! That was the best pie i’ve ever made. The star anise def brought out awesome flavours. I made 5 single serve pies and still had left overs. One of the most delicious recipes i’ve ever made.

  2. Anna S. says

    This looks amazing! Can’t wait to try it!

    Just FYI – There is a difference between Shepherd Pie and Cottage Pie. Shepherd Pie uses lamb and Cottage Pie uses beef. Otherwise, they’re the same. :)

  3. David Parry says

    Just made this. It was excellent.
    I made a few modifications to make it toddler-friendly for our 3 year old and simplify things: diced the mushrooms after soaking them in boiled water, used the mushroom-soak water to make the stock from a beef stock cube. Also grated the carrot, which was easier than dicing. Our daughter gets cranky finding things of different (e.g. slimey or chunks) textures, so this was an easy way to avoid any arguments.

    I really loved the combination of the musky porcini flavor with the robust Parmesan aromas.

    Top work! Hope I see you at the Workbench.ch when you’re back in Oz.

  4. says

    Incredible! This can be just one of the practical blogs We have ever occur all around within this topic area. Essentially Awesome. We are yet another practitioner from this topic i really can easily know your energy.

  5. Angie says

    Delicious – and perfect for chilly winter evenings – thank you! Would these be ok to freeze for future meals?

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