Gluten Free Shepard’s Pie – Kelly Groff 

Team Jeremy Scott Fitness

I hope everybody enjoyed their holidays this last weekend with family and friends.  I know I did, I indulged on some sweetness for a day and am going right back on track!  Our family has always made a shepherd’s pie after the holidays with left overs,  although I didn’t have many leftovers this year I still made a shepherds pie that could fit into my healthy lifestyle, and its gluten free to!!! 😉 BONUS:  my daughter loved it too!!

Shepard’s Pie

4 tablespoons of coconut oil

1 large yellow onion diced

1 pound of grass fed beef (really you can use any meat you want)

1 pound of bacon cut into slices

½ tsp. of sea salt

1 tsp. of black pepper

½ tsp. of paprika

1 cup chicken broth

2 large heads of cauliflower, steamed until very soft

Opt: celery, carrots

Directions:

1. Heat 2 tablespoons of coconut oil in a large frying pan
2. Sauté onion for 15 minutes or at least until its soft
3. Add the bacon pieces sauté until cooked
4. If you choose to add celery and/or carrots do so now cook until soft
5.  Add ground beef to the pan and sauté until brown
6. Season with salt, pepper, and paprika
7. Add the chicken broth cook it until it about half evaporated

While you are cooking the meat mixture steam the cauliflower

1. Place the cauliflower in a food processor and puree it with the coconut oil until its smooth, I like to use coconut milk sometimes for this as well
2. Pour the ground beef mixture into  a 9×13 inch baking dish
3. Pour the mashed cauliflower over the beef mixture
4. Bake at 350 for 30 minutes
5. ENJOY!!!!!

For other amazing Gluten free recipes check out some of our Gluten free products!

Go Gluten Free

2 Day Cleanse

Gluten Free Cookbook

Gluten Free Grillers Guide

Kelly Groff – Team Jeremy Scott Fitness 

Scottsdale Personal Trainer