We’ve been out of school for two days due to ice and snow, and I’ve been craving some comfort food. I whipped up this hearty shepherd’s pie using all Whole 30 approved ingredients.
- 1/2 yellow onion
- 1 clove of garlic
- 2 carrots
- 1 lb. ground chuck
- 4 russet potatoes
- 1 cup Whole 30 compliant chicken broth
- 1 tablespoon coconut flour
- Black Pepper
- Red Pepper Flakes
- 1 tablespoon avocado oil
- Wash and peel the russet potatoes.
- Chop potatoes into small cubes, cover with water, and bring to a boil.
- Lower heat and cook until potatoes are fork tender.
- While potatoes are cooking, dice the onion, garlic, and carrots.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of avocado oil to the pan.
- Saute the onion, garlic, and carrots for about 3 minutes, until the onions are transparent.
- Add the ground chuck to the pan and season with salt, pepper, oregano, parsley flakes, and red pepper flakes to taste.
- Stir and cook until the meat is all browned.
- Once meat is browned, turn down the heat to low and add 1 tablespoon of coconut flour and 1/3 cup of chicken broth to the meat mixture. Stir well and simmer to thicken the sauce. Cover and set aside.
- To prepare the mashed potato topping, drain the potatoes. Add 2/3 cup of chicken broth and beat with a hand mixer until creamy. Taste and season with salt, pepper, and parsley flakes as needed (you may not need extra salt because of the salt in the chicken broth).
- Spoon the meat mixture into a small casserole dish. Top with the mashed potatoes.
- Bake at 350 degrees for 20 minutes, then put under the broiler for 3 to 5 minutes until the potato topping begins to brown.
Makes 4-6 servings.
Y’all… Jeff and I have decided that we are just going to put ALL THE THINGS in baked potatoes from now on! We had some amazing buffalo chicken stuffed baked potatoes last week (you can find that recipe here), and this week I decided to stuff some leftover Easy Slow Cooker Roast in our baked potatoes and it was the best idea I’ve had all week.
Also, you should know that this meal is NOT Whole30 approved. Our September Whole30 turned into a September Whole17. I woke up with a fever on Monday morning and did not feel like shopping or cooking, so we had takeout. After having a couple little slip ups, we decided that we are going to continue trying to eat healthy, but since we obviously were not mentally prepared for a real Whole30 this month, we’re going to just try again later (maybe January?).
I have done a successful Whole30 before, and I will tell you that it definitely requires you to be in the right mindset. We kind of rushed into our decision to try it this month and did not consider how hard it was going to be to shop and meal prep with a newborn (who still hasn’t had his shots, and therefore can’t go to the store with me). If you’re doing the Whole30 this month, keep it up! I hope you are more successful than we were this time.
Now on to the fun stuff… the recipe for these awesome baked potatoes!
- Large russet potatoes (one per person)
- Easy Slow Cooker Roast (this is a great use for leftovers!)
- Shredded cheddar cheese
- Sour cream
- Olive oil
- Wash the russet potatoes and pat them dry. Coat the potatoes with olive oil and sprinkle the skins with salt. Place on a baking sheet and bake at 350 degrees for 60-90 minutes (depending on the size of your potatoes – cook them until they are tender).
- Heat up the leftover meat from the Easy Crock Pot Roast while the potatoes are cooking. Shred the meat and place it back in the cooking liquid to keep it moist.
- When potatoes are done, slit them down the middle and squeeze them open so there’s plenty of room to stuff them.
- Scoop on a nice portion of the shredded roast and top with shredded cheese. Place back in the oven for a couple minutes until the cheese is melted.
- Top with a drizzle of sour cream and a sprinkle of chives.