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!
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
- 1/4 cup coconut milk or heavy cream
- 2 egg yolks
For the meat layer:
- Preheat the oven to 400°F.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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Nutrition Information:Yield: 8 Serving Size: 1 serving
Amount Per Serving: Calories: 528 Total Fat: 32g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 173mg Sodium: 721mg Carbohydrates: 24g Fiber: 6g Sugar: 12g Protein: 35g