What a fun event! Some very intrepid CFB gym members, Jaime and Elizabeth, organized and hosted for us a paleo-meals swap this afternoon. Everyone made 12 or so servings of a paleo dish, and then we all got to pick out 12 from the bunch to take home with us. I got some yummy yummies, including pulled pork, collards with pork, chicken chili soup, and delicious egg cups! Thank you guys for putting this all together!
I also was supposed to bring the recipe for my dish and I totally forgot (hey, a 6-hour Olympic lifting workshop on Saturday and then the workout “Kelly” today made my brain tired!). So I promised I would post it here! Ahem.
(upfront note: I consider butter to be paleo. Some don’t. I do because butter is simply the milk fat and therefore has hardly any lactose in it. Tweak as necessary for yourself 🙂 )
(second upfront note: celery root is also called celeriac; look for it on the produce wall near the rutabagas and stuff; it looks kinda like a hairy brain)
Paleo Shepherd’s Pie
For the mashed topping:
2 small celery roots (the size of a softball), or 1 large (size of a honeydew), peeled and cubed
1 sweet potato, peeled and cubed
1/2 inch slice of pork side meat, cubed (you can also use bacon fat or bacon here)
3 tbs butter
2 tbs olive oil
2 cups water
Spices, to taste: garlic powder, dill weed, salt, pepper
For the “pie filling”:
2 lbs ground beef (I used 80/20, but you could go leaner if you like)
4-5 large organic carrots, cut into discs (I don’t peel my carrots because I like the skin, but you can of course!)
1 large yellow onion, cut into bite-sized pieces
Spices, to taste: chili powder, chipotle powder, onion powder, garlic powder, cumin, curry powder, salt, pepper
1. Put all the mashed topping ingredients, except for the water, into a large pot or dutch oven on the stove top.
2. Cover and cook on med-high for about 10 minutes. Add the water, and cover again, lowering the temp to med and cooking for another 30 minutes, or until the sweet potato is fork-tender.
3. Blend the mixture either with a stick blender or in a conventional blender in batches, and set aside to cool (it will be ok if it doesn’t cool completely).
4. In a cast-iron skillet or other deep pan, brown the beef on med-high with the spices. Spoon with a slotted spoon into a 9″ x 13″ baking pan, and set aside, reserving the cooking juices in the skillet.
5. Preheat the oven to 375º.
6. Cook the onion and the carrots in the reserved beef fat in the skillet, on med heat, for about 20-25 minutes, or until the carrots are al dente.
7. Pour all the carrots, onion, and any remaining juices into the pan with the browned beef. Mix the veggies and meat together, and press down gently on the top for a flat, even layer.
8. Take a silicone spatula or other wide utensil and spoon on the mashed topping. Spread evenly across the meat/veggie mixture.
9. Put the pan, uncovered, in the oven for 40 minutes.
Take out and enjoy! Makes 6 servings.
So sorry I didn’t get a picture this time around everyone, but this was cooked up and out the door before I could say grass-fed beef. The celery root, while a more “exotic” ingredient, I suppose, to me is crucial because it tamps down the sweetness of the sweet potato. It also makes the topping a nice light peachy color instead of day-glo orange.