INDIVIDUAL SHEPHERD’S PIE

Paleo shepherd’s pie baked into individual ramekins to serve four. Nut free, egg free and Autoimmune paleo friendly (omit black pepper).

Raise your hand if you’re wondering why you need an individual shepherd’s pie. Don’t be shy.

Well I have two reasons for you.

1. Cute little ramekins are fun to eat from. Don’tquestionit. That or I just really love these ramekins …

2. It’s actually really convenient, especially if you only need to feed a small family.

Now, even if you have a bigger family to feed, you can still enjoy this recipe! Just double everything and bake it into a deep pie pan or casserole dish instead.

But if this serving size does work for your family, you have to try it in the ramekins! Or maybe I’m just weird, and no one else cares about having an individual shepherd’s pie? GUYS, TELL ME IF I’M CRAAAY.

This is how I make shepherd’s pie for my dad and I, and we happen to love it. Having everything already preportioned makes it easy to just grab a ramekin dish and a spoon. Hello less dishes. And then there’s a perfect portion just waiting for you to reheat the next day.

Plus it’s a great way to use that stray pound of ground beef and vegetables that you have hanging out in your fridge. Our fridge seems to never be without a pound of ground beef, carrots and celery. Anyone else? Shepherd’s pie is a great way to use up those ingredients in a comforting and satisfying meal.

Before I started eating grain free, I didn’t even know shepherd’s pie was a thing. I had never eaten it much less made it myself. But now it’s a staple in our family. It’s affordable, it’s simple and it’s delicious!

And it’s probably not recommended that you stack hot ramekins full of shepherd’s on top of one another … but cha gotta do what cha gotta do.

SAVE PRINT

INDIVIDUAL SHEPHERD'S PIE

Author: Hold the Grain

Prep time:  25 mins

Cook time:  20 mins

Total time:  45 mins

Serves: 4 servings

 

INGREDIENTS

• 1 Tablespoon ghee or coconut oil
• ½ Small yellow onion (or ¼th a medium-large onion)
• ½ Cup celery, diced
• 2 Carrots, diced (about 1 cup)
• 1 Clove garlic, minced
• 1 Pound ground beef
• 1 Teaspoon Salt
• ½ Teaspoon black pepper
• 1 Teaspoon dried thyme
• ½ Teaspoon dried sage
• ½ Cup frozen peas

For the topping:

• 2 Acorn squash (can also sub butternut squash, sweet potato, white potato or mashed cauliflower)
• 1 Tablespoon ghee or coconut oil

INSTRUCTIONS

1. Preheat oven to 400 degrees. Cut the squash in half and bake on a lined baking sheet for 20-30 minutes, or until fork tender.
2. While the squash bakes, heat a pan over medium heat. Melt the ghee/coconut oil. Add the onion, celery and carrots to the pan and cover for 2-3 minutes. Add the garlic, beef and seasonings to the pan, break up the beef as it cooks. Once the beef is browned, remove the pan from the heat. Stir in the frozen peas.
3. Remove the squash from the oven and reduce the heat to 375 degrees. Scoop out the seeds, remove the flesh and transfer the squash to a food processor with the fat. Process until smooth. You can also just mash the squash with the back of a fork if you prefer.
4. Evenly divide the meat mixture into 4 (14 ounce) ramekins. Top with a generous layer of mashed acorn squash. Bake the ramekins for 20-25 minutes.
5. Grab a spoon and enjoy!

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.