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Paleo Slow-Cooker Shepherds Pie


(freezable!)
- 3.5+ lbs Stew Beef (I used close to four!)
- 1 Sweet Onion, finely chopped
- 3 Garlic Cloves, minced
- 2 Cups Diced Carrot, about 3 carrots
- 1/4 Cup Arrowroot Powder
- 2 Cups Low-sodium Beef Stock (or bone broth)
- 5 Tbsp (6-oz Can) Tomato Paste
- 2 tsp Salt
- 1 tsp Black Pepper
- 2 Tbsp Apple Cider Vinegar*
- 2 Tbsp Coconut Aminos (or gluten free soy sauce)*
*** -  You can replace the above two ingredients with 1/4 Cup Worcestershire Sauce if you check ingredients and aren't trying to be truly paleo**
- 3 Large Sweet Potatoes
- 16-oz Bag Frozen Peas (omit for true Paleo)

1. Combine the beef, carrots, onion, garlic and arrowroot powder in a large slow-cooker. Toss to coat in the flour. 

2. Add the remaining ingredients except the potatoes and peas. Stir and cover and cook on low 7-8 hours or high 5-6 hours.... during the last hour, stir in the peas and top with the potatoes. If you are going to be gone all day- add the peas before you serve it and just serve the potatoes on the side. 

3. POTATOES- peel and cube the potatoes. Place in a large pot and cover with cold water. Bring the potatoes and water to a boil and cook until they are fork-tender. 

Drain them and put them in a large bowl- I add butter and milk but I know that's naughty... mash by hand or use a hand-mixer until the potatoes are a smooth consistency.
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