GutRx Shepards Pie
- Servings -
- My Notes -
INGREDIENTS
- 2 pound Celeriac
- 1 pound Ground Beef
- 2 tablespoon Almond Flour
- 0.67 cup Coconut Milk
- 1 cup Broccoli - chopped
- 4 tablespoon Coconut Oil
- 1 cup Carrots - diced
- 1.5 teaspoon Salt
- 3 tablespoon Dried Cranberries
- 1 teaspoon Fresh Thyme
- Fresh Chives - to taste
- 1 cup Broth
INSTRUCTIONS
- Chop celeriac and boil for 20 minutes. Drain, and put into food processor with coconut milk, coconut oil, and salt until fluffy.
- Preheat oven to 400 degrees F. Meanwhile saute ground beef, chopped vegetables, cranberries, and herbs with broth until the meat is cooked and the veggies tender.
- Transfer mixture to a large bowl and mix with almond flour. Layer the ground beef mixture and the celeriac puree in a large baking dish. For the last layer make sure to have the celeriac puree on top. Bake for 20-25 minutes.
NOTES
You can also layer individual ramekins. The total baking time will be reduced to 10-15 minutes. We recommend using Native Forest unsweetened full fat coconut milk for this recipe.
