Farmer’s Pie

I know what you are thinking. “The list of ingredients for this recipe looks ridiculous and I don’t have the time.” Well, guess what… you’re wrong! The list is ridiculously short. You don’t have to use 2 different kinds of meat and the vegetables can always be changed. If you have carrots, use those. Throw some beets in there. Celery is always delicious but so is cabbage. Anyway, point of this recipe is that it is a massive dish of random deliciousness (most things that come in your market order) that will last you almost the entire week. Only thing I will have to go buy is Worcestershire sauce (gluten free, of course). The rest… spices, vinegar and oil… I already have in my kitchen. They are essential and you should have them as well. Time to stock up! If you haven’t gotten that spice rack, now is the perfect time. JUST DO IT!

Anyway, these types of dishes are my favorite. I find them easy because I can throw it all in a pirex (my favorite baking dish) and leave it for 30-45 minutes, go take a shower and come back to some delicious home-style cooking. This recipe is compliments of “Paleo Comfort Foods”. If you haven’t checked out their book, I highly suggest you do. Their recipes will save your life and comfort your heart. Plus, this pie freezes REALLY well and it’s enough food to last all week. ENJOY!

Farmers Pie

1 tbs. coconut or avocado oil
4-6   cloves fresh garlic, chopped
2  pounds  ground lamb
1  pound  ground grassfed beef
2  cups onions chopped
2  cups carrots, peeled and sliced (I most likely WON’T peel them, I’m lazy.)
2  stalks celery, chopped
1  tbs. fresh rosemary, chopped fine
2  teaspoons dried thyme
1  small can (6 ounces) tomato paste
2  tbs. balsamic vinegar
2  tbs. Worcestershire sauce**
6  cups (1½ L) Mashed Cauliflower 

Directions

 

1. Preheat oven to 350°F (175°C).
2. Heat a large skillet over medium/medium-high heat. Add the 1 tablespoon of the oil and once hot, stir in the garlic, being careful not to burn.
3. Add in the lamb and stir, combining with the garlic. Cook until the meat is browned.
4. Remove the lamb/garlic mixture from the pan, then add in the onions, carrots, celery, rosemary, and thyme.
5. Cook until onions are translucent and carrots and celery softened.
6. Add the meat mixture back into the pan, and stir in the tomato paste, balsamic, and Worcestershire and bring to a simmer. Simmer until most of the liquid has evaporated off (especially if your tomatoes are really juicy).
7. Pour meat/vegetable mixture into a 9? x 13? (23 cm x 33 cm) baking pan, and with a rubber spatula spread a layer of the Mashed Cauliflower over the top, forming a solid layer of the mash.
8. Bake for 20 minutes or until the mashed cauliflower is slightly browned on top.

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