Shepherd's Pie with Rutabaga
Author: 
Recipe type: Gluten free, Paleo, Whole30, Dinner, Beef
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Rutabaga is even more delicious than potato atop this paleo version of shepherd's pie. This shepherd's pie with rutabaga is one of my go-to dinners during the colder months!
Ingredients
For the rutabaga layer:
  • 4 or 5 medium rutabagas, peeled and chopped into 1-inch chunks
  • 1 teaspoon sea salt, plus extra for salting the water
  • Freshly ground black pepper, to taste
  • 3 tablespoons ghee, olive oil, or butter
  • ¼ cup coconut milk or heavy cream
  • 2 egg yolks
For the meat layer:
  • 2 tablespoons ghee, coconut oil, or lard
  • 1 yellow onion, chopped
  • 
2 cloves garlic, minced
  • 
2 pounds ground beef, preferably grass-fed*
  • 1 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 1 teaspoon coconut aminos or gluten-free tamari
  • 1 teaspoon aged balsamic vinegar (regular balsamic will also work)
  • ⅓ cup water or stock
Instructions
  1. Preheat the oven to 400°F.
  2. To make the rutabaga, place the chopped rutabaga in a large saucepan with salted water to cover. Bring to a boil and then simmer, covered, for about 30 minutes, or until fork tender.
  3. Drain the rutabaga, and add all the remaining ingredients except the egg yolks. Process with an immersion blender (or transfer to a blender or food processor) until very smooth. Taste and adjust seasonings as desired. Add the egg yolks, and process again.
  4. While the rutabaga is cooking, prepare the meat. Place your fat of choice in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until browned, about ten minutes. Add the garlic and cook for 1-2 minutes. Raise the heat slightly and add the ground beef. Cook, stirring frequently and breaking up any clumps, until no longer pink.
  5. Add the remaining ingredients and stir. When the mixture begins to bubble, reduce the heat to low and simmer for 10-15 minutes, until most of the excess liquid is gone.
  6. Place the meat layer in a 9x13" baking pan. You can also make this in two 8x8" pans, or make half a recipe in one 8x8" pan. To make mini shepherd's pies, use 8 small, 8- to 10-ounce ramekins and place them on a baking sheet. Top with the mashed rutabaga, spreading with a spatula to form a seal around the edges of the pan. Use a spoon or spatula to create a little texture on the surface--this helps the top get browned in spots.
  7. Bake for 30 minutes, or until hot and bubbly. If desired, set the oven to broil and place in the broiler for a few minutes, until browned in spots, checking frequently (don't walk away!). Let sit for 10-15 minutes before serving.
  8. Leftover shepherd's pie is delicious (perhaps even more so) reheated the next day or the day after that. Store it in the refrigerator, and reheat individual servings in the microwave, or reheat the entire pie in the oven at 400°F until hot and bubbly.
Notes
*Looking for a convenient way to get amazing grass-fed meat? ButcherBox delivers curated boxes of grass-fed beef and pastured pork and chicken right to your door. I’m a ButcherBox affiliate because I love their meat and think you will, too! If you’re interested in trying a box, sign up here and they’ll also send you a free pack of paleo bacon.
Recipe by A Calculated Whisk at http://acalculatedwhisk.com/shepherds-pie-with-rutabaga/