Primal Cottage Pie
Based off a MarksDailyApple.com recipe, I've been making these "pies" about once a week. I get four lunches out of each pie. Here's a technicality on the title "Shepherd's Pie" as used in the original recipe: If it's made from lamb, it's a Shepherd's Pie. If it's made from beef, it's a Cottage Pie.
Here are my variations:
- mashed parsnips instead of cauliflower (though it'd be fun to find a purple cauliflower to try!)
- Frozen Italian green beans and carrots - no peas
- occasionally use coconut oil instead of olive oil
- lots of times, Kroger sells ground beef in 1 and 1/3 lb packages, so don't fret if your actual measurements of the meat and veggies are not precisely as called for
- 1/2 cup broth max - at 3/4 cup I felt it was too much liquid
I make a pie on Sunday and eat lunch Mon-Thurs from it. Good stuff!
Here are my variations:
- mashed parsnips instead of cauliflower (though it'd be fun to find a purple cauliflower to try!)
- Frozen Italian green beans and carrots - no peas
- occasionally use coconut oil instead of olive oil
- lots of times, Kroger sells ground beef in 1 and 1/3 lb packages, so don't fret if your actual measurements of the meat and veggies are not precisely as called for
- 1/2 cup broth max - at 3/4 cup I felt it was too much liquid
I make a pie on Sunday and eat lunch Mon-Thurs from it. Good stuff!