Joy-filled Nourishment

Finding Healing on bite at a time

Shepherd’s Pie (AIP, Paleo, Whole30)

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Shepherd's Pie (AIP, Paleo, Whole30)

I recently discovered that I love shepherd’s pie. It wasn’t always this way. 

Up until now when I heard someone mention it, it didn’t excite me or make my taste buds go crazy. Maybe it is because growing up I only remember eating ‘shepherd’s pie’ that came in the Marie Calendar frozen variety. And my sister was kind of obsessed with them.

I couldn’t figure out what was so special about it growing up. 

And I especially couldn’t figure out why my sister loved them so much. I’ll have to ask her what her current take is on the lovely frozen variety of shepherd’s pie. It could spark a lively discussion hehe.

Fast forward 10 years and here I am—an avid shepherd’s pie lover.

At least when it is made this way with REAL ingredients and tasty as all get out. There is something so comforting and homey about this AIP Shepherd’s pie. I love that I get a dash of vegetables, satisfying carbs from the Japanese sweet potatoes, and a healthy dose of grass fed ground beef all in one bite. Although I would suggest adding some more greens to your plate if you want to up your nutrient density even more!

This shepherd’s pie is perfect for a busy weeknight.

Well, it works for any night of the week really. And it reheats wonderfully!! I hope you add it to your meal rotation as this is one you won’t want to miss!!

Shepherd's Pie (AIP, Paleo, Whole30)

Shepherd's Pie (AIP, Paleo, Whole30) | Joy-filled Nourishment

Shepherd's Pie (AIP, Paleo, Whole30) | Joy-filled Nourishment

Shepherd's Pie (AIP, Paleo, Whole30) | Joy-filled Nourishment

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Shepherd's Pie (AIP, Paleo, Whole30)
 
Ingredients
  • BOTTOM LAYER:
  • 4 thick cut slices bacon
  • 2 cup celery, sliced
  • 2 cups carrots, sliced
  • 2 lbs grass fed ground beef
  • 1 teaspoon sea salt
  • 1 teaspoon dried savory
  • ½ teaspoon garlic powder
  • TOP LAYER:
  • 3 japanese sweet potatoes (weighing about 2.5 lbs total)
  • 2 T ghee or fat of choice
  • ¼ cup additive free coconut milk
  • ½ teaspoon sea salt
Instructions
  1. Steam japanese sweet potatoes using your preferred method (I used my Instant Pot steam function for 15-20 minutes).
  2. Preheat oven to 375 degrees
  3. Cook bacon over medium high heat and set aside.
  4. Brown ground beef and add in sliced carrots and celery when the meat is halfway browned. Season with 1 teaspoon sea salt, 1 teaspoon dried savory, and ½ teaspoon garlic powder. Cook until beef is browned and vegetables are softened. About 5-10 minutes. Covering if necessary.
  5. Puree steamed sweet potatoes with 2.5 T ghee, ¼ cup coconut milk, and ½ teaspoon sea salt. Whip until fluffy with a handheld mixer.
  6. Spoon ground beef/carrot/celery mixture into a 9x11 inch pan and add bacon (chopping it up into small pieces)
  7. Layer sweet potato mixture on top of the ground beef and bake at 375 for 20 minutes. If you want it slightly browned, broil for 1-2 minutes watching carefully to make sure it doesn't burn.
  8. ENJOY!!!

 

Ginger Molasses Salmon (AIP, Paleo)

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I have recently become obsessed with salmon. I love how easy it is to prepare and how dinner can be on the table in under 30 minutes. I also love the abundance of omega 3 fatty acids which help to keep the overload of omega 6 fatty acids we can far too easily get in our culture at bay. Salmon is a great source of vitamin D, B vitamins, magnesium, phosphorus, selenium and potassium. I love knowing that by eating salmon I am contributing to lower inflammation in my body, better cell function, and better brain function. 5 gold stars for this delicious powerhouse!

The marinade on this salmon is spot on if I do say so myself and it adds a delicious oomph to the meal if you know what I’m saying. The leftover marinade is delicious added on top of the salmon or any other thing that needs a little kick! When buying salmon, look for wild caught instead of farmed salmon. Farmed salmon has a higher rate of toxicity, added food dyes, and overall subpar nutrition compared to wild caught. So make the better choice and choose wild caught! I have found a great deal on wild caught salmon at Costco so make sure to be on the lookout.

First gather up your salmon—isn’t the color gorgeous?

Ginger Molasses Salmon| Joy-filled Nourishment (AIP, Paleo)

Next, mix everything together to form your marinade and marinate for 15-20 minutes.

Ginger Molasses Salmon| Joy-filled Nourishment (AIP, Paleo)

Ginger Molasses Salmon| Joy-filled Nourishment (AIP, Paleo)

Ginger Molasses Salmon| Joy-filled Nourishment (AIP, Paleo)

Bake salmon at 400 degrees for 12-15 minutes or until largest part flakes easily with a fork and prepare the marinade while you wait via the instructions below. Enjoy!

Ginger Molasses Salmon| Joy-filled Nourishment (AIP, Paleo)

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Ginger Molasses Salmon
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
Instructions
  1. Preheat oven to 400 degrees
  2. Mix all ingredients together and marinate salmon fillets for 15-20 minutes. Reserve the marinade for a later step.
  3. Bake salmon for 12-15 minutes or until the largest piece of the salmon easily flakes with a fork
  4. Meanwhile pour the leftover marinade into a small saucepan and heat over medium heat until it reduces to a thick glaze
  5. Serve salmon with marinade reduction. Would pair wonderfully with roasted basil cauliflower and a big salad!