GutRx Shepards Pie

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  • 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
  • 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.
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.


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