How is everyone doing?! It’s been a hot minute, eh? I’m back with a new, easy, nutrient packed dish for ya.
Low FODMAP Paleo Shepard’s Pie
1 large celeriac/celery root
1 large parsnip
1 tbs. coconut oil
2 tbs. full fat coconut milk
Salt to taste
1 tbs. extra virgin olive oil
1 lbs. ground beef (or ground meat of choice)
1 bunch of green onion, chopped (green parts only for Low FODMAP)
1 bunch rainbow chard, chopped
1 cup frozen peas
1 tbs. rosemary
1 tbs. thyme
1/2 tsp salt (or to taste)
Preheat oven to 400 F.
Peel and chop the celeriac and parsnip into chunks. Steam (or boil) until soft, about 20 minutes.
While the topping veggies are steaming, heat your EVOO in a large skillet. Add the ground beef and cook until slightly brown but still pink on the inside. Add the green onion, peas, and rainbow chard. Cook until beef is browned and cooked through.
By this point your steamed veggies should be done. Put them in a food processor with the remaining topping ingredients and blend until smooth.
Pour the filling (ground beef and veggies) into a large glass dish (about 9×9). Pour the “topping” on top and spread evenly over the filling.
Bake for about 40 minutes, until top is just beginning to golden and has set.
Serve with a side salad and you are ready to go :). Makes great leftovers! Store in the fridge, covered.