Shepherd’s Pie

Buffalo Steaks

  • 11/2 pounds buffalo steaks, or beef steak, or lamb
  • 4 tbsp apple cider vinegar
  • 2 tsp fresh or dried rosemary
  • 2 tsp thyme
  • 1 tsp black pepper
  • 2 tbsp ghee or olive oil

Vegetable Medley

  • 3/4 cup chicken broth
  • 1 can tomato paste
  • 1 cup water
  • 1 tsp fresh or dried rosemary
  • 1 tsp thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 cups mushrooms, washed
  • 1 pound fresh green beans, washed [about 2 cups]
  • 6 large carrots, washed and cut into 1 inch pieces

Mashed Potatoes

  • 21/4 cups chicken broth, divided
  • 8 cups water
  • 18 small red potatoes, halved
  • 2 tbsp ghee
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
Buffalo Steaks
  1. Remove the steaks from the fridge and let rest at room temperature.
  2. When Vegetables and Potatoes are cooked, begin steaks. In a small bowl, combine the buffalo steak, apple cider vinegar, rosemary, thyme, and pepper.
  3. Heat a skillet to medium-high. When skillet is hot, add ghee and the steaks. Cook for approximately 3 minutes on each side. Then reduce to medium-low heat. Cook for 5-7 minutes or until cooked to taste.
Vegetable Medley
  1. In a medium saucepan, combine chicken stock, water, and tomato paste. Heat on medium-high until boiling.
  2. Add rosemary, thyme, garlic powder, and onion powder and stir.
  3. Add mushrooms, green beans and carrots. Cover and let boil for 10 minutes, then reduce to medium heat until carrots are soft, about 15-20 minutes.
Mashed Potatoes
  1. In a large stock pot, bring 1 1/2 cups chicken broth and water to a boil. Add potatoes when the water is boiling and cook until soft (about 20 minutes).
  2. Drain liquid and transfer to a large mixing bowl. Add remaining broth and ghee. Use a potato masher to “smash” the potatoes. (You can leave the skin on)
  3. Add salt, pepper and garlic powder to taste.

recipe and photo – paleoplan.com

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