LOW CARB SHEPHERD'S PIE WITH MASHED RUTABAGA
Provided by Alaena Haber
Time 50m
Number Of Ingredients 20
Steps:
- olive oil in a large cast iron skillet over medium heat. Saute onions and garlic for 3 minutes until tender. Add pine nuts and toast for 2 minutes until golden. Stir in ground beef, pork or lamb and break up with a wooden spoon until finely minced. Season with cinnamon, cumin, allspice and black pepper to taste as well as an additional ¾ teaspoon sea salt. Add broth and aminos and simmer for 5 minutes until liquid is absorbed.
- cast iron skillet over medium heat and add carrots. Saute for 3 minutes until crisp-tender then stir in peas and pinch sea salt. Cook for 5 minutes until the peas are warm and tender.
- the rutabagas until tender. For the Instant Pot (my preferred method), cook with 1 cup water in high pressure for 15 to 17 minutes depending on size of rutabagas. Add cooked rutabagas to a high-powered blender and blend, using the tamper to keep the mixture going. Blend in ghee, sea salt and black pepper to taste.
- oven to 350 degrees. In a 9×13 inch glass casserole, layer the meat first with the peas and carrots next and finally the mashed rutabaga smoothed on top. Bake for 20 minutes on the 2nd highest oven rack. Broil for 5 minutes to give the rutabaga a bit of a crust. Slice into 6 squares and serve warm.
RUTABAGA PIE
This is a variation of a recipe my mom used to make. I changed a few things so it's easier to prepare. My whole family enjoys this hearty main dish. -Patricia Kron, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, cook rutabagas and potatoes in boiling salted water just until tender; drain and set aside. , In a skillet over medium heat, cook beef, onion and celery until meat is browned and vegetables are tender; drain. Add rutabagas, potatoes, steak sauce, salt and pepper. , Line a 9-in. pie pan with bottom pastry. Fill with rutabaga mixture. Top with remaining pastry; flute edges and cut slits in top., Bake at 425° for 10 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until crust is golden.
Nutrition Facts : Calories 394 calories, Fat 19g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 692mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein.
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