Dinner,  Meal prepping,  Paleo,  Recipes

Beef and mushroom Shepherd’s pie

This is one of my favourite winter recipes, which will one day be in my book (more on that in the future). Its packed full of veggies, and the beef is rich and tasty.

Beef and mushroom Shepherd’s pie

500g Beef mince
4 Large Mushrooms, chopped
1 Large carrot, diced
½ medium zucchini, diced
½ white onion, diced
2 Handfuls of baby spinach
2 Garlic cloves, peeled and diced
½ cup Red wine
1 cup Beef stock
2 Tbsp Tomato paste
½ Tsp Sea salt
Pinch Black pepper
1 Tsp mixed Italian herbs
1 star Anise
2 Dry Bay leaves
1 Tbsp Tamari soy sauce
2 Tbsp Tapioca Flour
2 Tsp Olive oil (for browning meat and onion)
2 Medium Sweet potatoes

  • Heat a frying pan on medium heat and sauté onion in ½ the olive oil for 8 minutes (or until brown). Prepare the rest of the ingredients.
  • Add the beef mince to the pan, break into small chunks with a spatula. Stir frequently for 10-15 minutes, or until the beef is browned on all sides.
  • Add carrots, zucchini, garlic, red wine, sea salt, pepper, start anise, bay leaves and herbs, and bring to a simmer.
  • Add beef stock, tomato paste, mushrooms and tamari, stir and bring to a simmer.
  • Turn the heat down to low, then cover and simmer for 35 minutes, or until most of the liquid is gone. Stir occasionally.
  • Once the beef is simmering, you can prepare the sweet potato. Peel sweet potato and cut into large chunks. Place in a pot of boiling water and boil for 10-15 minutes, or until soft (you can check this with a knife).
  • Drain the sweet potatoes and leave to cool for a few minutes. Once cool, mash with a fork or potato masher. Add the sea salt and a little tapioca flour and mix well (I like to keep mine a little chunky for the texture). Leave aside.
  • After the beef has been simmering for 35 minutes, uncover and add spinach, stir well and let the spinach wilt. Once it has wilted add the tapioca flour. Stir to combine, the beef should thicken. Take off the heat and leave aside to cool.
  • Heat oven to 180C. In a medium casserole dish, spread the beef mince on the bottom, ensure you leave around ¼ of the space for the sweet potato.
  • Carefully spread the sweet potato over the mince evenly, until the mince is completely covered. You can use a fork to add a visual effect on the top. Bake in the oven for 20 minutes.

Serve 2-3. Serve with a side of steamed veggies, garden salad or on its own.

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