AIP/Paleo Shepherd's Pie

This healthy version of a Shepherd's Pie is made with parsnips instead of potatoes and makes it Paleo, AIP, and Whole 30 compliant.

It also features my popular AIP Basil Pesto Sauce ingredient which adds heaps of flavor and is probably a little untraditional in this sense. BUT, who cares? Anything we make AIP/Paleo or Whole 30 is usually a little untraditional right? We make it work!

Looking for a substitute for potatoes in Shepherd's Pie?

I have tried many substitutes for potato in my recipes, including the infamous cauliflower but until I tried parsnips I was never quite satisfied with the result.

Parsnips are a great substitute not only because of their texture (so that they hold firm and create a delicious crust) but because of their taste too! This is why I included them as the crust in my recipe and it was a WIN.

Ingredients

Servings: 8

Prep time: 20 minutes

Cook time: 1 hour 5 minutes

1 tsbp animal fat or coconut oil

1 onion, peeled and finely chopped

1kg ground meat of choice, (beef or lamb work well)

5 large carrots, peeled and cubed (about 5 cups)

2 large sweet potato, peeled and cubed (about 5 cups)

4 large parsnips, peeled, sliced, and steamed (about 4 cups)

1 punnet mushrooms, chopped

2 tbsp sea salt

1 tsp garlic powder

1 tsp onion powder

1/2 cup AIP Basil Pesto Sauce

Method

1. Heat your pot on medium-high heat. Add your choice of animal fat or oil to your pot and once heated, sauté your onion till translucent.

2. Add the ground meat to the pot and mix to combine. Allow to cook for approximately 7 minutes, till just browned.

3. Add the chopped carrots, combine and cook for 7 minutes.

4. Add the sweet potatoes, then cover the pot and allow to cook for 10 minutes, stirring halfway through and lowering heat if necessary.

5. Add the chopped mushrooms and cook for an additional 3 minutes.

6. In the meantime, chop and steam the parsnips and mash it up ready to add to your dish.

7. Transfer the mixture into a large ovenproof dish.

8. Add the basil pesto and mix well to combine. You can do this in the pot if you like too.

9. Preheat the oven to 200C/400F.

10. Flatted the mixture with the back of a wooden spoon and add the mashed parsnips to the dish.

Tip: dip a tablespoon in water as you flatten and evenly spread the mash - this will help it not stick to the mash as you do so.

11. Bake in the oven for 30 minutes.

Serve immediately or store in the refrigerator for up to 5 days.