Happy St. Patrick’s day everyone! St. Patrick’s Day for me is usually uneventful. It’s the day after my daughter’s birthday (and two days before my other daughter’s birthday) so I am usually begging for a break between parties! This years themes were Doc McStuffins for the three-year old and Pinkalicious for the five-year old. Pinterest really is an amazing site…and a curse at the same time! I find all these amazing birthday party ideas, but I usually just feel inadequate when my setups aren’t as lavish as the Pinterest pictures promise! Anyhoo…back to the green day at hand!
I don’t usually get into the traditional Irish feasts (mainly because I don’t know many Irish dishes that I am good at making), but this year I felt in a more festive mood and decided to mess around with a Shepherd’s Pie. This recipe uses Against All Grain’s amazing Cream of Mushroom soup again! Seriously- make double and triple batches of this stuff and store it in your freezer! it is a necessity if you want to turn your comfort foods into Paleo-friendly dishes! I use it in any recipe that calls for canned Cream of Mushroom soup!
- 2 lbs grass-fed ground beef
- 1 large onion chopped
- 2 1/2 cups of Paleo Cream of Mushroom soup
- 1/4 cup arrowroot powder
- 2 tablespoons paleo ketchup or in a pinch for time mix 2 tablespoons tomato paste, 1/2 teaspoon apple cider vinegar, 1/2 teaspoon water, and 1 teaspoon coconut sugar
- 1/4 teaspoon pepper
- 2 cups frozen peas and carrots
- 1 head cauliflower cut into florets
- 3 tablespoons grass-fed butter
- Sea salt
- Preheat oven to 400 degrees F
- Cook the beef and onions in a large skillet over medium high heat until beef is browned. Drain fat.
- While the meat is cooking, heat up your soup in a medium saucepan. Once heated, whisk in your arrowroot powder.
- Add the soup, ketchup, pepper and peas and carrots to you skillet with meat. Mix together and then spoon mixture into the bottom of a 13×9 pan.
- Steam cauliflower until soft (I do the microwave for 10 minutes…I know, I know)
- Place cauliflower in food processor and blend butter until creamy
- Spread mashed cauliflower evenly over the beef mixture
- Sprinkle with sea salt and paprika
- Bake for about 15-20 minutes