Low FODMAP AIP Shepherd's Pie (Nightshade-Free)
This hearty and delicious AIP Shepherd's Pie is reminiscent of the real thing without gluten, dairy, grains, or nightshades. It's also low FODMAP. Great for family dinner or meal prep, this paleo recipe is the ultimate comfort food.
Servings 4 servings
Equipment
- 9x9 baking dish
Ingredients
Topping
- 1 large celeriac* (celery root)
- 2 large parsnips*
- 1 tablespoon coconut oil
- 2 tablespoon coconut milk
- Salt to taste
Filling
- 1 tablespoon garlic infused olive oil**
- 1 tablespoon extra virgin olive oil
- 1 fennel diced
- 1 lbs. ground beef***
- 3 carrots peeled and diced
- 1 bunch rainbow chard chopped
- 1 cup frozen peas optional (omit for strict AIP)
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- ½ teaspoon salt
Instructions
- Preheat oven to 400 F.
- Peel and chop the celeriac and parsnip into chunks. Steam (or boil) until fork tender, about 20 minutes.
- While the veggies are steaming, heat the EVOO in a large frying pan over medium heat. Add the fennel and sauté until soft, about 10 minutes.
- Add the ground beef and cook until starting to brown. Add the herbs and salt and mix to combine.
- Add the remaining veggies and cook until beef is browned and cooked through.
- Drain celeriac and parsnip and add to a food processor with the remaining topping ingredients. Blend until smooth. Alternatively, mash well with a potato masher in a large bowl.
- Pour the beef mixture into a large baking dish (about 9x9). Spread the mashed topping evenly on top of the meat mixture.
- Bake for about 40 minutes, until top is starting to become golden brown and has set.
- Remove and let sit for 10 minutes before serving.
Notes
*you can also use cauliflower, white sweet potato, or regular sweet potato
**garlic infused olive oil keeps this recipe low FODMAP. If tolerated, you can use a couple cloves of diced garlic or some garlic powder.
***ground lamb or turkey also works