There is nothing like a hearty serving of shepherd’s pie when the temps get ridiculously cold. But it need not be bland! In this rendition, the meat is succulent bites of tender chuck roast, the gravy is embellished with some in-your-face balsamic vinegar, and the topping is white sweet potato mashed with turnips. It takes a while to make, but I promise you upon the life of my pressure cooker that it will be worth it.Jump to Recipe
Speaking of pressure cookers… yes, this recipe is designed to use one. I do not own an Instant Pot. Mine is a Breville Fast Slow Pro that I was lucky enough to receive as a gift. Since my equipment may be different than yours, the cooking instructions may vary slightly.
For those of you currently experiencing sub-zero temps, my deepest sympathies. I’ll not laugh at you, though, because when summer rolls around, those of us below the Mason-Dixon line will be melting under a smothering blanket of steam heat. 😂
As always, I’m wishing you much love and healing!
Intense Shepherd’s PieCourse: MainCuisine: AIP, PaleoDifficulty: Medium
This Intense Shepherd’s Pie is full of belly-warming flavor, thanks to bits of succulent chuck roast and veggies simmering in a bath of balsamic yumminess.
1.5 lb. boneless chuck roast, cut into bite-sized pieces
1 t. + 1 t. sea salt
1 C. chopped onion
1 C. chopped carrots
1/2 C. chopped celery
1/2 C. beef bone broth (Homemade is best. Check labels.)
1/4 C. balsamic vinegar
2 sprigs of fresh thyme
1 sprig of fresh rosemary
1 C. chopped turnips
2 C. chopped Japanese or white sweet potatoes
1/2 C. coconut milk
1 T. coconut oil
- Chop all veggies and have them ready. In a large bowl, place beef pieces, arrowroot flour and one teaspoon salt. Toss to coat with hands. Place coated meat in pressure cooker.
- Add onions, carrots, celery, bone broth and vinegar to the pressure cooker. Stir it all together. Place thyme and rosemary on top.
- Close up pressure cooker. Cook at 12.0 psi, steam release natural, for 30 minutes. While it is cooking…👇🏼👇🏼👇🏼
- Place turnips, sweet potatoes, coconut milk, coconut oil, and one teaspoon of salt in a large saucepan. Cover. Simmer over medium heat until fork tender. Mash with a potato masher, or an immersion blender by pulsing. Set aside.
- When meat mixture is finished, open the pressure cooker, remove herb sprigs, and discard them. Cook the meat mixture on the “Reduce” function for 10 minutes.
- From this point, you have a choice. You can serve the meat and veggies in individual bowls, topped with a dollop of mashed potatoes/turnips, or for a little extra specialness, go to the next step.
- Transfer meat and veggies to a 8X8 baking dish. Divide mashed potatoes/turnips into four dollops, and place them evenly on the meat mixture. Place under a low broiler until the mashed stuff gets a wee bit browned. (You could also bake at 350 until browned.) THEN serve in individual shallow bowls, or on plates.
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