Deconstructed Shepherd’s Pie

Aimee McNew by Aimee McNew
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This Deconstructed Shepherd’s Pie recipe provides all of the delightful flavor of the savory, Irish favorite shepherd’s pie, but with a more upscale (and Paleo!) presentation. By cooking each component separately, it allows for a unique celebration of each ingredient’s best flavors. Buffalo steaks make this dish unique, although lamb or beef work just as well. While this isn’t a quick throw together meal, the effort put into cooking this dish will pay off and it’ll quickly become a favorite holiday, special occasion, or even “just because” meal.

If you enjoyed this Deconstructed Shepherd’s Pie recipe, try our Paleo Irish Soda Bread recipe on the side! For more FREE and delicious Paleo recipes, visit our PaleoPlan Recipe Center.

Deconstructed Shepherd’s Pie
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Deconstructed Shepherd’s Pie

Servings 4

Total Time: 45 minutes

Cook Time: 45 minutes

Nutrition Information

calories 853

carbohydrate 106g

protein 52g

fat 25.6g

fiber 16.7g

sugar 18.6g

Ingredients

Buffalo Steaks

  • 11/2 pound(s) buffalo steak(s) or beef steak or lamb
  • 4 tablespoon(s) apple cider vinegar
  • 2 teaspoon(s) rosemary, fresh or dried
  • 2 teaspoon(s) thyme, dried
  • 1 teaspoon(s) black pepper freshly ground
  • 2 tablespoon(s) ghee or olive oil

Vegetable Medley

  • 3/4 cup(s) chicken broth
  • 1 can(s) tomato paste (6 oz)
  • 1 cup(s) water
  • 1 teaspoon(s) rosemary, fresh or dried,
  • 1 teaspoon(s) thyme, dried
  • 1 teaspoon(s) garlic powder
  • 1 teaspoon(s) onion powder
  • 2 cup(s) mushrooms, baby portobello washed
  • 1 pound(s) green beans, fresh washed
  • 6 large carrot(s) washed and cut into 1 inch pieces

Mashed Potatoes

  • 21/4 cup(s) chicken broth divided
  • 8 cup(s) water
  • 18 small potato(es), red halved
  • 2 tablespoon(s) ghee
  • 1 teaspoon(s) sea salt to taste
  • 1/2 teaspoon(s) black pepper freshly ground, to taste
  • 1 teaspoon(s) garlic powder

Instructions

Buffalo Steaks

  1. Remove the steaks from the fridge and let rest at room temperature.
  2. When Vegetables and Potatoes are cooked, begin steaks. In a small bowl, combine the buffalo steak, apple cider vinegar, rosemary, thyme, and pepper.
  3. Heat a skillet to medium-high. When skillet is hot, add ghee and the steaks. Cook for approximately 3 minutes on each side. Then reduce to medium-low heat. Cook for 5-7 minutes or until cooked to taste.

Vegetable Medley

  1. In a medium saucepan, combine chicken stock, water, and tomato paste. Heat on medium-high until boiling.
  2. Add rosemary, thyme, garlic powder, and onion powder and stir.
  3. Add mushrooms, green beans and carrots. Cover and let boil for 10 minutes, then reduce to medium heat until carrots are soft, about 15-20 minutes.

Mashed Potatoes

  1. In a large stock pot, bring 1 1/2 cups chicken broth and water to a boil. Add potatoes when the water is boiling and cook until soft (about 20 minutes).
  2. Drain liquid and transfer to a large mixing bowl. Add remaining broth and ghee. Use a potato masher to "smash" the potatoes. (You can leave the skin on)
  3. Add salt, pepper and garlic powder to taste.