How to Make Paleo Shepherd’s Pie

Paleo Shepard's Pie

This post is from NF Rebel Chef Noel

Fellow adventurer, it has been a long day of travel and your party is hungry.

They’re counting on you to feed them a warm, hearty meal that will replenish their life bars and energize them for upcoming challenges on your shared, mighty quest.

Should you choose to take this challenge, you will gain new skills (+3 to wisdom), and the mouths you nourish will gain you their respect and love (+2 charisma).

Now, I must warn you, this recipe is more complex than the others we’ve conquered. If the Easiest Chicken Ever was a level 1, and Paleo Spaghetti was level 2, this shepherd’s pie is a level 3.

Do you accept this challenge?
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.
.
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If so, read on, brave warrior.

Here’s what you’ll need.

Paleo Shepherd’s Pie Ingredients

You’ll notice, this recipe makes a whopping 5 lbs of food. Yes, 5 lbs. If that’s too much for you, feel free to cut the recipe in half!

Also, feel free to skip this section and head to the end of the article for a printable list of ingredients!

For the sweet potato topping, you’ll need:

4 large sweet potatoes – This totals 3-4 lbs of potato. Don’t be shy now.

2 tbsp coconut milk – (optional) I usually use coconut milk from the can. And I use it in a lot of different things, like my morning coffee. But if you have an allergy to coconut or you don’t want to spring 2 bucks for a can that you’ll only use a bit of, that’s totally fine. Other non-dairy milks will probably work here too, though I make no guarantees as I haven’t tried them. Just make sure whatever you’re using isn’t sweetened.

A few shakes of paprika and cinnamon – (also optional) I’m not gonna lie, I put cinnamon in almost everything these days, so it might be a weird suggestion…but no one I’ve fed this to has complained yet. Also, paprika is a new thing that I love on sweet potatoes ever since I started making Staci’s Bacon & Sweet Potato Hash. It’s one of my all time favorite sweet potato recipes. Do yourself a favor and try it!

Salt and pepper – To taste.

For the filling, you’ll need: 

2 tbsp butter (or 2 tbsp olive oil) – For sautéing veggies!

3 carrots – More orange vegetables. Yes.

4 cloves of garlic, peeled – Remember the difference between cloves and bulbs? Cloves are the little guys inside the bulbs. To peel, smash the clove under the flat side of a knife and easily pull away the paper-like wrapping.

1 yellow onion – You could use a white or red onion, I suppose.

1 8.5 oz package of white button mushrooms – Pretty much all the packages of mushrooms at the store are 8.5 oz. To save time, you could buy the pre-sliced ones!

2 lbs grass fed ground beef – if you can’t find grass fed, it’s cool to use regular. I won’t judge.

2 tbsp tomato paste – You can use more or less if you prefer. You don’t want your meat too spaghetti saucey, but the tomato will add delicious flavor to the meat.

2 tsp thyme – (dried)
2 tsp oregano – (dried)
2 tsp basil – (dried)

*Fresh herbs?! Ain’t nobody got thyme for that! (Hoho! See what I did there?) I know I’ve advocated for fresh herbs before, and if you want to do that, you have my blessing. It will probably make this recipe taste even more amazing, but if you want to go with what you have in your cabinet, I promise this will be delicious.

Salt and Pepper – To taste (again).

Equipment:

Cutting board
Knife
Mixing bowl
Frying pan
Spatula/something to mix your ingredients with
Soup pot (or microwave if you don’t have a soup pot to cook your sweet potatoes)
Fork – for mashing sweet potatoes
Cake pan
Potato peeler (or knife)

All set? Alright, let’s do this!

Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Heat up your frying pan on low. You don’t want it getting too hot while you chop your veggies. You’ll see why at step 5.

2. Fill your soup pot with water, turn on the heat and begin to bring it to a boil.

3. Chop your veggies. This includes carrots, mushrooms, and your onion. Mushroom and carrot slicing is pretty easy and self explanatory (extra points for each carrot slice that looks like a pac man).

Noel: Mushrooms

Noel: Carrots

Onion dicing on the other hand…

Here’s a trick to dice your onions quickly:

  • First, peel the onion
  • Second, chop the top off. This is what the top looks like:

Noel: Onion Peeling

  • Set the onion with its bottom on the cutting board and make several vertical slices across the face of the onion. DO NOT cut all the way through the bottom of the onion. Leave a little bit of uncut onion (about 1/4 inch) uncut. This way, the onion stays together.
  • Then, rotate the onion 90 degrees and make more vertical cuts. Essentially, what you are doing is making a grid pattern in the onion.  Your onion will look like it is diced, but it will still all be attached to the bottom. Now you are ready to dice it!

Noel: Onion cut 1

  • Lay the onion on its side and slice it. Now you don’t have to cut each slice of your onion to dice it because you cut it into tiny cubes BEFORE you slice! Genius!

Noel: Onion Cut 02

4. Mince your garlic. Mince just means “cut it into tiny pieces.”

5. Melt 2 tbsp butter in the pan. Make sure it’s just melting and not burning. Burnt butter will look very brown and will sizzle and pop a lot. If you use burnt butter in your cooking, it will change the flavor of your dish, so be careful that you don’t heat your pan too much before putting the butter in it. If your pan is heated too much, just take it off the heat for a little while.

Noel: Melted Butter

6. Once your butter is melted, toss in your onions and garlic. Mix it up and get the onions and garlic coated with butter. Oh yeah. That’s the good stuff. Season with salt and pepper.

Noel: Onion and Garlic

7. Cook the onions and garlic until they become somewhat translucent. This will take about 3-5 minutes. Stir them frequently so that they do not burn. This is what they will look like when you’re ready to move on to the next step.

Noel: Cooked Onion

8. Add your carrots and mushrooms to the pan. Mix those babies in.

Noel: Pan of veggies

These will need to cook another 5-7 minutes until they get soft. They should look like this when they’re ready:

Noel: Cooked veggies

9. At this point, we’re going to add the meat. We’re adding 2 lbs of ground beef to our veggies, and that is a LOT to have in one pan, so I separated out about half of the veggies and put them in a bowl to the side. 

We’ll cook the other pound of ground beef with the other veggies once the first batch is done. If your pan isn’t big enough, it’s okay to cook this in two separate batches, even if your first batch gets cold while the second is cooking. We’re going to put all our stuff in a pan and bake it after we finish cooking it here, so it’s okay if it cools off a bit. Once you’ve separated half the veggies, add the meat. Break up that lumping lump of meat and mix it in with the veggies like so:

Noel: Raw Meat

10. Once your meat has started browning, stir in the 1 tbsp of tomato paste per pound of meat that you’re cooking. Also stir in 1 tsp of each of the dried herbs per pound of meat.

Noel: Cooked Meat

11. Once you finish one batch of meat and veggies, pour that into your cake pan. Then cook the next batch in the same way. Pour both batches into the pan and flatten the top. It should look something like this:

Noel: Pan

12. Now we are going to make the mashed sweet potatoes. Hopefully your pot of water is close to boiling by now.

*Note: If you don’t have a large pot in which to boil potatoes or you don’t want to wait for the water to boil, you can cook the potatoes in the microwave. My microwave has a potato button. Poke holes in the potatoes with a fork or knife and then put them in your microwave. Wait for them to cool off before you pull them out of the microwave because those babies are HOT. Once they’ve cooled off a little, cut them in half, scoop the insides into your bowl, and move on to step 17! Congratulations, you’ve found a warp tube!

13. First, peel your potatoes. Hopefully you have a potato peeler. If not, you can carefully cut the peels off with a knife.

Noel: Peeled Potatoes

14. Dice your sweet potatoes into cubes. To do this, I usually cut them in half “hamburger style” then I cut them “hot dog style”. If you don’t know what I mean by hamburger and hot dog style, just ignore me. I’m obviously crazy. 

Noel: Cut Sweet Potatoes

15. Toss all those sweety sweet potatoes into your pot of hot water. Bring it to a boil again for about 15 minutes. Test the potatoes to feel if they are soft enough to mash. To do this, grab one out with a fork and try to smash it. If it smashes, you’re ready to move on! If it’s still hard, leave it in for a few more minutes.

Noel: Potatoes in water

16. When your potatoes are nice and soft and ready to mash, drain the water. If you are draining with a lid, be careful not to leave too big of a gap between the pot and lid or you will lose some of your delicious potatoes. Sadness. Colanders make things way easier…

Noel: Colander Potatoes

17. Once your potatoes are drained, pour them into a large mixing bowl and start mashin’ those babies. I used a fork, and it worked just fine.

Noel: Mashed Potatoes

18. Once those ‘taters are nice and smashed, it’s time to add your coconut milk and spices! Yum!

Noel: Potatoes and coconut

19. Now that your spices and coconut milk are mixed into the sweet potatoes, pour the potatoes over the meat mixture in your cake pan. Smooth out the top with a spoon or spatula so that the potatoes evenly cover the meat.

Pop that sucker in the oven at 350 degrees Fahrenheit for about 20 minutes, and you’re ready to have a deliciously awesome meal!

Noel: Shepherd's Pie

Congratulations adventurer. You have learned the art of the casserole. You have now added one more dish to your repertoire of tasty meals and in doing so, leveled up your cooking!

Serve this alone, or with a pile of steamed veggies or a tossed salad, and your party will be satisfied and happy.

Noel: Shepherds Pie Plated

Meal prep mastery!

Slice of life: Road Fun

Casserole-type dishes are a great way to cook a bunch of food at once. You can share your meal with others or save yourself a lot of cooking time during the week by cooking one thing (this thing!) and eating it for a few days.

This only takes about 45 minutes in total from start to finish, it’s super easy to assemble, and you can kick back and relax while you’re waiting for it to cook in the oven. And remember, you can always cut the recipe in half if you need less food.

Go forth and enjoy your meal, fellow Rebels! And be proud that you made such a big, delicious dish! You rock!

What sorts of things do you like to cook for the week? 

Do you have any favorite casserole dishes that you make for friends? 

Share them with us in the comments!

-Noel

###

Photos by: Marco Hazard, Road Fun

Paleo Shepherd’s Pie
Recipe Type: Lunch/Dinner
Author: Noel
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Serves: 4-6
A massive, hearty meal of ground beef and veggies, topped with mashed sweet potatoes. (As written, this recipe makes 5lbs of food! Cut in half if you don’t need that much food.)
Ingredients
  • 4 large sweet potatoes – This totals 3-4 lbs of potato. Don’t be shy now.
  • 2 tbsp coconut milk – (optional) I usually use coconut milk from the can. And I use it in a lot of different things, like my morning coffee. But if you have an allergy to coconut or you don’t want to spring 2 bucks for a can that you’ll only use a bit of, that’s totally fine. Other non-dairy milks will probably work here too, though I make no guarantees as I haven’t tried them. Just make sure whatever you’re using isn’t sweetened.
  • A few shakes of paprika and cinnamon – (also optional) I’m not gonna lie, I put cinnamon in almost everything these days, so it might be a weird suggestion…but no one I’ve fed this to has complained yet. Also, paprika is a new thing that I love on sweet potatoes ever since I started making Staci’s Bacon & Sweet Potato Hash. It’s one of my all time favorite sweet potato recipes. Do yourself a favor and try it!
  • Salt and pepper – To taste.
  • For the filling, you’ll need:
  • 2 Tbsp butter (or 2 Tbsp olive oil) – For sautéing veggies!
  • 3 carrots – More orange vegetables. Yes.
  • 4 cloves of garlic, peeled – Remember the difference between cloves and bulbs? Cloves are the little guys inside the bulbs. To peel, smash the clove under the flat side of a knife and easily pull away the paper-like wrapping.
  • 1 yellow onion – You could use a white or red onion, I suppose.
  • 1 8.5 oz package of white button mushrooms – Pretty much all the packages of mushrooms at the store are 8.5 oz. To save time, you could buy the pre-sliced ones!
  • 2 lbs grass fed ground beef – if you can’t find grass fed, it’s cool to use regular. I won’t judge.
  • 2 tbsp tomato paste – You can use more or less if you prefer. You don’t want your meat too spaghetti saucey, but the tomato will add delicious flavor to the meat.
  • 2 tsp thyme – (dried)
  • 2 tsp oregano – (dried)
  • 2 tsp basil – (dried)
  • Salt and Pepper – To taste (again).
Instructions
  1. Preheat your oven to 350 degrees Fahrenheit. Heat up your frying pan on low. You don’t want it getting too hot while you chop your veggies. You’ll see why at step 5.
  2. Fill your soup pot with water, turn on the heat and begin to bring it to a boil.
  3. Chop your veggies. This includes carrots, mushrooms, and your onion.
  4. Mince your garlic. Mince just means cut it into tiny pieces.
  5. Melt 2 tbsp butter in the pan. Make sure it’s just melting and not burning. Burnt butter will look very brown and will sizzle and pop a lot. If you use burnt butter in your cooking, it will change the flavor of your dish, so be careful that you don’t heat your pan too much before putting the butter in it. If your pan is heated too much, just take it off the heat for a little while.
  6. Once your butter is melted, toss in your onions and garlic. Mix it up and get the onions and garlic coated with butter. Oh yeah. That’s the good stuff. Season with salt and pepper.
  7. Cook the onions and garlic until they become somewhat translucent. This will take about 3-5 minutes. Stir them frequently so that they do not burn. This is what they will look like when you’re ready to move on to the next step.
  8. Add your carrots and mushrooms to the pan. Mix those babies in.
  9. These will need to cook another 5-7 minutes until they get soft. They should look like this when they’re ready:
  10. At this point, we’re going to add the meat. We’re adding 2 lbs of ground beef to our veggies, and that is a LOT to have in one pan, so I separated out about half of the veggies and put them in a bowl to the side.
  11. We’ll cook the other pound of ground beef with the other veggies once the first batch is done. If your pan isn’t big enough, it’s okay to cook this in two separate batches, even if your first batch gets cold while the second is cooking. We’re going to put all our stuff in a pan and bake it after we finish cooking it here, so it’s okay if it cools off a bit. Once you’ve separated half the veggies, add the meat. Break up that lumping lump of meat and mix it in with the veggies like so:
  12. Once your meat has started browning, stir in the 1 tbsp of tomato paste per pound of meat that you’re cooking. Also stir in 1 tsp of each of the dried herbs per pound of meat.
  13. Once you finish one batch of meat and veggies, pour that into your cake pan. Then cook the next batch in the same way. Pour both batches into the pan and flatten the top. It should look something like this:
  14. Now we are going to make the mashed sweet potatoes. Hopefully your pot of water is close to boiling by now.
  15. *Note: If you don’t have a large pot in which to boil potatoes or you don’t want to wait for the water to boil, you can cook the potatoes in the microwave. My microwave has a potato button. Poke holes in the potatoes with a fork or knife and then put them in your microwave. Wait for them to cool off before you pull them out of the microwave because those babies are HOT. Once they’ve cooled off a little, cut them in half, scoop the insides into your bowl, and move on to step 17! Congratulations, you’ve found a warp tube!
  16. First, peel your potatoes. Hopefully you have a potato peeler. If not, you can carefully cut the peels off with a knife.
  17. Dice your sweet potatoes into cubes. To do this, I usually cut them in half “hamburger style” then I cut them “hot dog style”. If you don’t know what I mean by hamburger and hot dog style, just ignore me. I’m obviously crazy.
  18. Toss all those sweety sweet potatoes into your pot of hot water. Bring it to a boil again for about 15 minutes. Test the potatoes to feel if they are soft enough to mash. To do this, grab one out with a fork and try to smash it. If it smashes, you’re ready to move on! If it’s still hard, leave it in for a few more minutes.
  19. When your potatoes are nice and soft and ready to mash, drain the water. If you are draining with a lid, be careful not to leave too big of a gap between the pot and lid or you will lose some of your delicious potatoes. Sadness. Colanders make things way easier…
  20. Once your potatoes are drained, pour them into a large mixing bowl and get to work mashin’ those babies. I used a fork, and it worked just fine.
  21. Once those ‘taters are nice and smashed, it’s time to add your coconut milk and spices! Yum!
  22. Now that your spices and coconut milk are mixed into the sweet potatoes, pour the potatoes over the meat mixture in your cake pan. Smooth out the top with a spoon or spatula so that the potatoes evenly cover the meat.
  23. Pop that sucker in the oven at 350 degrees Fahrenheit for about 20 minutes, and you’re ready to have a deliciously awesome meal!
Notes
Shopping List:[br][br]4 large sweet potatoes[br]1 can coconut milk[br]Butter or olive oil[br]3 carrots[br]Garlic[br]1 yellow onion[br]1 8.5 oz package of white button mushrooms[br]2 lbs grass fed ground beef – Regular beef is okay too :)[br]1 can tomato paste [br]thyme – dried or fresh[br]oregano – dried or fresh[br]basil – dried or fresh[br]paprika[br]cinnamon[br]salt [br]pepper
3.2.1284

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114 thoughts on “How to Make Paleo Shepherd’s Pie

  1. Now that you’ve discovered paprika you should try hot smoked paprika – a bit spicy and with a smoky, “bacony” flavor that’s terrific – especially with things like sweet potatoes!

  2. There are so many variations on this recipe that are paleo friendly, it’s one of my favorite dishes!

    What you’ve got above is cottage pie, as it’s made with beef. Shepherds pie is made with lamb! 🙂

    For vegetables, you can add peas, broccoli, cauliflower, parsnips, etc. You can also leave out mushrooms and grate carrots and parsnips in to the sauce/filling while it cooks rather than chop them. Really improves the taste/texture! I’d also highly recommend cooking the meat in some red wine once it’s browned. Adding cheese on top once you put it in the oven is epic, if you’re straying from strict paleo 😉

  3. This looks delicious! Simple enough to do for all cooks but TASTY enough to be interesting to more experienced cooks too. Thank you for this one!!

  4. I think you’re stealing my Facebook posts. I posted my recipe for Paleo Shepherd’s Pie less than two weeks ago!

  5. Nothing super relevant to add but I wanted to express my thanks for all the pictures that explain things I’ve never managed to understand–like what “translucent onions” are supposed to look like, the difference between dicing and mashing, etc. I’ve been cooking my own meals for YEARS and I still feel it’s guesswork half the time, so these articles are a really great reference.

    (Request: Can someone bake some paleo cookies in order to demonstrate what, exactly, “golden brown” is meant to look like? This is one I still don’t understand XD)

  6. For the note on 12, are you sure that’s not a warp “tuber”?
    … I’ll just see myself out.

  7. I think there’s room for more vegetables in there. Also sounds like a job for leftover roasted sweet potatoes!

  8. You know, if you use small loaf-sized pans, you can make several single portions, then before baking (step #23) cover really well with plastic wrap and freeze them. Then take one out one morning before work, and stick it in the fridge to partially thaw – then bake when you get home from work (no prep time).

  9. Looks delicious.

    Two things:
    (1) Avoid the cello-pack of shrooms. They hide the icky slimy ones in amongst the nice fresh ones. Take the extra forty-seven seconds and pick some freshies.
    (2) Get yourself (and take the time to season it) some cast iron cookware. Your food WILL taste better and will be healthier. DO NOT EVER use aluminum pots nor pans. Stainless steel is slightly better than aluminium, but do yourself a favor and use cast iron.

  10. I normally abhor shepherd’s pie…. but this actually sounds delicious! And perfect to cook at the beginning of a stressful week where I tend to forgo cooking dinner in favor of less healthy options.

    Also, thanks a million for all the description photos and explanations for each step! It’s incredibly helpful and thoughtful. 🙂

  11. Wow. I’ve been doing almost the exact same thing for three years! There are differences though: I use peas, instead of mushrooms; I add an egg yolk or two to the filling for sauciness; and I use cauliflower “mash” instead of potatoes. I think the cauliflower is the biggest difference. My paleo shepards pie is a fairly light, but filling meal.

  12. Pet peeve… Shepherds don’t herd cows. Shepherd’s pie uses lamb. Ground beef would make it Cottage Pie. /pedantry

  13. This is an awesome instruction guide for people who aren’t too comfortable cooking. I have been sending this to tons of people who only cook 1-2 ingredient meals– they love the pictures showing how it’s supposed to look and not the beautiful staged photos that make you question whether you are doing it right.

  14. I think we’re fighting a losing battle on this cottage pie thing, James. And I’ll have to try the wine tip though, I haven’t done that yet.

  15. This is brilliant!!! I love sweet potatoes and this is worth trying 😀 bunch of thanks from Malaysia!

  16. I love shepherd’s pie! My bf isn’t a fan of sweet potatoes though so I use mashed cauliflower instead and it’s delicious!!! Steam 2 heads of cauliflower & 8 garlic cloves until tender, then throw it in a food processor or blender with about a tbsp Olive oil, and sea salt & pepper to taste, until smooth. Bam! Deliciousness 🙂

  17. Another option if you don’t need that much food is to make the whole batch and freeze half! Then enjoy the meal again in a couple weeks with no hassle. I do this a lot since I usually only cook for one! 🙂

  18. omg. OMG. This needs to happen. *runs off to ask boyfriend if we can eat this instead of chicken tonight*

  19. Yum! I think I might try this with turkey instead of beef. Any other vegetables to throw in? Maybe some spinach and celery would be good.

  20. You probably could use cauliflower. But that requires a food processor. Plus the sweet potatoes on top make it extra tasty. 🙂

  21. Is that the difference between cottage pie and shepherd’s pie? I had no idea 🙂 All the places I’ve been to serve both with beef.

    I also like making this with red wine and stew beef and letting it simmer for a long time so the beef gets tender. AMAZING. Red wine isn’t 100% paleo friendly though, so I kept it out here. 😉

  22. That’s the idea. More experienced cooks can use other meats (like lamb) or add other veggies to it too. I hope you enjoy it if you do make it!

  23. Oh man Benstafa! I’ve been making this for years since it’s such an easy make ahead meal. I’m definitely not stealing yours. lol. There are tons of paleo shepherd’s pies out there. Do you have any different veggies/spices/meats that you like to add to yours?

  24. (oh gosh now I’m embarrassed.) That frying pan is only a couple of years old. I’m just REALLY bad about burning bacon grease into it. My mother would kill me if she saw….

    And I’m glad you like the recipe! I hope you enjoy it!

  25. Thanks tsee. I really appreciate the feedback, and I’m glad the photos are helpful. I want these recipes to be as clear as possible. Happy to help 🙂

    And in regard to the mystery of the golden brown paleo cookie. Good question. Baking is more of a science than cooking, I feel. It’s honestly not my strength. :/ Generally paieo cookies are made with almond butter or nut flours, so mine always turn out darker than a normal cookie (the oils in the nuts cook faster, I believe.) This guy’s got a pretty bomb cookie recipe (and pretty pictures): http://slimpalate.com/chocolate-chip-cookies-paleo-grain-free-gluten-free-refined-sugar-free/

  26. I agree. More veggies! A bag of frozen veggies could do nicely if you don’t want to take the effort to chop and such, I think. (What can I say? I’m lazy.)

  27. What is it that you dislike about other shepherd’s pies? I hope you like this one if you do try it 🙂

    Awe, thanks. I appreciate your feedback on the photos. I want it to be as easy as possible for new cooks to take on each recipe!

  28. Nice. Shepherd’s pie is a pretty classic dish. I’ll have to try it with the cauliflower mash. Great suggestions!

  29. You can totally use cow’s milk instead of coconut milk if you’d like. A lot of people can’t tolerate dairy (like myself). But if you can digest it without troubles, feel free to alter the recipe. That’s what cooking is all about!

    And if you’re curious about how dairy fits into the paleo diet, check out Steve’s article and scroll down a bit to the part where he talks about dairy, then decide for yourself! (Question everything!)

    http://www.nerdfitness.com/blog/2010/10/04/the-beginners-guide-to-the-paleo-diet/

  30. I suppose you can if you want to cook the meat and the veggies separately, but it’s not necessary.

    If you cook them together (like I show here in this recipe), don’t drain it. You’ll lose all the tasty flavorful juices that the veggies release when they cook.

  31. You are the third person to suggest cauliflower mash. This will definitely happen in my kitchen soon. 🙂

  32. Definitely a solid option, Tamora. Having food prepped in the freezer is always a big win. Especially when you’re just to freakin’ tired to cook after a long day. 🙂

  33. Beef is just a personal preference. Turkey would definitely work well in this.

    Hmm…Spinach, or any other dark leafy greens, would be great. Someone earlier suggested parsnips. Cauliflower or broccoli might work if you chop it small. Peas, green beans, even zucchini or bell peppers could be options. Not traditional, but if you want to cook it all together, I don’t see a problem 🙂

  34. btw, you may want to highlight the reference to Staci’s hash as a link. I know it sounds nitpicky, but i assumed it wasn’t and felt so sad…then went off to Google to try to find it before coming back and realizing it does link 😛 Thanks for the recipe!

  35. Pretty similar. I use mashed cauliflower on top. Only one LB of beef as I got tired of spending so much on grass fed beef, so started supplementing with more diced baby bella mushrooms, fresh chopped spinach, and mirepoix. Seasoned with garlic, thyme, and rosemary.

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