Intense Shepherd’s Pie

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.

Intense Shepherd's Pie topped with mashed white sweet potatoes placed on a rustic board in front of a fire.
Intense Shepherd’s Pie (AIP, Paleo)
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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.

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.

If you have leftover mashed white sweet potatoes, you could just make the beef part, and serve next to your leftovers.

For those of you currently experiencing sub-zero temps, my deepest sympathies.  I’ll not laugh at you, though. When summer comes, those of us below the Mason-Dixon line will be melting under a smothering blanket of steam.  😂

As always, I’m wishing you much love and healing!

💗,

Wendi

Intense Shepherd’s Pie

Recipe by Wendi’s AIP Kitchen – www.wendisaipkitchen.comCourse: MainCuisine: AIP, PaleoDifficulty: Medium
Servings

4

servings
Prep time

50

minutes
Cooking time

1

hour 

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.

Ingredients

  • 1.5 lb. boneless chuck roast, cut into bite-sized pieces

  • 1 T. arrowroot starch/flour

  • 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

Directions

  • 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.

Notes

  • 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.

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5 Comments

  1. Pingback: Paleo AIP Recipe Roundtable #253

  2. Outstanding flavor! Very clever to use the white sweet potatoes with the turnips to cut the sweetness. It also paired wonderfully with the flavors of the meat & veggies. I had two problems: 1) My instantpot does not have a “reduction” setting, and sauté was too hot, so I had trouble thickening. Next time I’ll just move it to a pan or pot on the stove. 2) The potato/turnip mixture stuck hard to my pan. Thinking of doing this differently—maybe steam the potatoes and turnips, and then combine. Thanks so much for a delicious AIP recipe.

  3. OMG. This is soooooo tasty. I boiled the turnip and potato, and that was a mistake texture wise because it added too much water. But that didn’t change the delicious flavor. I used the Meat/Stew function on my Crock Pot instant pot. I also had trouble with thickening, but it didn’t matter. The flavor of this recipe made up for my mishaps. Thank you!!! I give this 5 stars. 🙂

    • I’m so glad you liked it! I’ve heard from others that the thickening part on their equipment didn’t work the same as mine. Maybe you could reduce it on the stove? Thanks for the five stars!!! 🌟😄🌟

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