By Chyina Finlay
Quick and Easy “Shepherd’s Pie”
This shepherd’s pie combines the
mineral-and prebiotic-rich root
vegetables carrots and parsnips
with beef for zinc, mushrooms for
selenium, and spices for their
antifungal properties. The bone
broth is an excellent source of
gelatin, which seals up the gut
lining, and the lard or bacon grease
contain saturated fats to kill bad
bacteria in the gut.
Updated at: Thu, 17 Aug 2023 11:26:42 GMT
Nutrition balance score
Good
Glycemic Index
47
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories500.8 kcal (25%)
Total Fat30.1 g (43%)
Carbs32.1 g (12%)
Sugars11.7 g (13%)
Protein27.8 g (56%)
Sodium817.3 mg (41%)
Fiber9.1 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
STEP 1 Wash and peel the parsnips and carrots, and cut into 1⁄2 inch rounds. Place these into a large pot with the bone broth. Cover with a lid, and allow the bone broth to come to a simmer and cook until tender, approximately 10 minutes. If broth evaporates, add more broth or water so vegetables don’t scorch the bottom of the pan.
Step 2
STEP 2 While the vegetables are boiling, preheat a large skillet over medium high heat. Once preheated, add the lard or grease, as well as the meat, spices, and mushrooms. Sautee until the meat is cooked through and the mushrooms are tender. Turn off heat.
Step 3
STEP 3 Once carrots and parsnips are cooked through, pour any remaining broth and the cooked vegetables into a high speed blender or a food processor. Season with salt to taste. Blend until smooth. Add more broth if necessary to thin.
Step 4
STEP 4 Scoop carrot-parsnip mash out of the food processor and dollop onto the meat and mushroom mixture, smoothing it out with a large spoon as you go, to cover the meat.
Step 5
STEP 5 Place into oven on broil, if you want to get the outer crust crispy. Or serve as is with no additional cooking.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
