Since we’ve been having such great luck with so many of the paleo recipes, I thought I’d give this one a spin. Who’d have thought shepard’s pie could be made low carb?!
1 lb peeled, trimmed parsnips cut into chunks
1 lb ground beef
½ large onion, diced
4 oz mushrooms, sliced
1 cup beef stock
1 Tbsp tomato paste (or ketchup if you’re lazy like me)
2 Tbsp arrowroot powder (also called tapioca flour)
½ Tbsp fresh oregano, chopped
½ Tbsp fresh thyme
2 – 4 Tbsp coconut milk
Black pepper to taste
Start by peeling and chopping your parsnips and then putting them into a pan of water to boil. Meanwhile, brown your beef in a large skillet. Scoop your beef out and set aside for now. Add your onions and use a small amount of beef stock to deglaze the pan. I wasn’t paying attention when I was doing this and used ALL the stock to deglaze the pan and then had to wait FOREVER for it to evaporate so my mushrooms could cook. Don’t do that. Cook your onions until they begin to soften and then add your mushrooms and saute them until they brown and release their moisture.
Once your onions and mushrooms are cooked, put your beef back in the pan and stir your arrowroot powder/tapioca flower in until it’s no longer visible. Add your tomato paste (you know I used ketchup) and cook a minute before adding your herbs and all of the stock that you didn’t use for deglazing.
Bring everything to almost a boil and then lower the heat to a simmer. Allow to simmer for about 15 minutes.
During these 15 minutes drain the parsnips, pulse them in a food processor and add coconut milk a tablespoon at a time until it reaches a fluffy consistency. Add black pepper to taste.
Serve your beef/mushroom sauce over the parsnips.
This was quite good…the only alterations we wanted to make next time were to add carrots and possibly a pinch of salt. Also, you know, probably putting cheese on it. What? Was that obvious? Parsnips definitely have a more noticeable flavor than traditional, white potatoes, but I rather like the more earthy taste they add. This was easy and delicious. I’ll definitely be putting it on the menu again.