Excellent Paleo Cookbook

I made my first dinner from the cook book Well Fed: Paleo recipes for people who love to eat, by Melissa Joulwan

Really delicious, prep was more time consuming than stated, but worth it. 

Recipe from Well Fed (pg 97), By Melissa Joulwan Ingredients: 1 batch mashed cauliflower 1 1/2 tbls coconut oil 1 medium onion, diced (about 1 cup) 2 carrots, peeled and finely diced (about 1 cup) 2 cloves garlic, minced (about 2 tsp) 2 pounds of ground lamb (I used grass fed beef) salt and pepper to taste(I don’t use salt) 1 tbls tomato paste 1 cup beef or chicken broth (I used organic beef broth) 1 tsp coconut aminos 1 tsp dried rosemary 1 tsp dried thyme leaves 3 egg whites paprika, for garnish

Directions: Preheat oven to 400F Heat large skillet over medium-high heat about 3 minutes. Add coconut oil and allow it to melt.  Add the onion and carrot, reduce heat to medium-low and cover, allow the vegetable to get soft but not brown, about 5 minutes.

Add garlic to pan and stir about 1 minute. Crumble meat into pan and break up to small pieces. Saute until cooked and brown, about 5-10 minutess. taste, season with salt and pepper.

Add the tomato paste, broth, coconut aminos, rosemary adn thyme to the pan. Stir to combine, then bring to a boil and simmer until most of liquid has evaporated about 10 minutes.  Set pan aside and let cool for 10-15 minutes. Scramble theh egg whites until frothy and blend into themeat mixture.

To assemble the shepherd’s pie, spread the meat evenly in a 12X6 inch (2.2qt) baking dish. With a rubber scraper and light hand, spread the mashed cauliflower on top of the meat.  Gently drag the tines of a fork in a zigzag pattern across the surface to create a texture. SPrinkle the top lightly wit paprika.

Place the pan on the middle rack of the oven and bake for 25-30 minutes, until the top begins to brown. Remove to a cooling rack for 5-10 minuts before serving.

Mashed Cauliflower:  1 Cauliflower 1 garlic clove, crushed (about 1 tsp) 1 1/2 tbls coconut oil 1/2 cup coconut milk salt and black peper to taste 1 tbls plus 2 tsp dried chopped chives

Directions: Cook Cauliflower until soft not waterlogged. Drain water if you steamed it and put in food processor or blender. In a microwave-safe bowl or small saucepan, heat the garlic, coconut oil, coconut milk, salt and pepper about 1 minuted. Puree the cauliflower in the bowl of a food processor, scraping down the sides. Add the coconut milk to the processor along with 1 tbls of chives. Process about 10 seconds. taste and adjust seasonings. Sprinkle with remaining clives before serving.  


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