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Greek Shepherd's Pie | Whole30 & Paleo

This is a great Greek Easter dish! The lemony potatoes on top really brighten the flavor, which make it perfect for Spring, family gatherings or Sunday Supper. It’s filled with lamb, green beans, tomatoes, onions and lots of garlic. It’s basically a healthy, Greek comfort food which I’m very happy to eat! It’s not the easiest to be surrounded by all of the Greek dishes around the holidays while on Whole30. The best way to stay strong during any family gatherings or events is to bring your own food. Don’t just bring any kind of food, though. Bring a dish (or a meal for yourself to eat) that fits in with what everyone else is eating! Get creative! Consider making this the night before and popping it in the oven right before dinner or making it and popping it in the freezer for a quick, healthy freezer meal! Let’s dive in to this fantastic recipe for Greek Shepherd's Pie! This would be fabulous with my Whole30 Horiatiki: Greek Pasta Salad

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INGREDIENTS

4-5 medium russet potatoes

1 TB fresh lemon juice

zest of 1 lemon

3 TB ghee

1/2 cup cashew milk*

1 onion, diced

1 bag frozen green beans

1 28oz can diced tomatoes*

5-6 cloves garlic, minced

2 tsp dried oregano OR Primal Palate Super Gyro Seasoning

salt and pepper to taste

1 lb ground lamb

1 TB extra virgin olive oil

*You can make your own cashew milk. Use THIS recipe but omit the vanilla and sweetener. OR consider using Malk Organics Cashew Milk.

**If you prefer less juice, drain the tomato juice out and only use the diced tomatoes.

Directions:

Make the mashed potatoes. In a large stock pot add your peeled potatoes with cold water. Cover and turn on medium high heat and bring to a boil. Boil until the potatoes are cooked. You should be able to stick a fork or knife in the potato, and it will fall right off. Remove the potatoes from the water and place in a glass bowl. Add ghee, lemon juice, cashew milk, and zest of lemon. Mash. Add salt and pepper to taste and set aside. You can make the mashed potatoes creamy or leave some potato chunks in it, too.


In a large cast iron skillet, add 1 TB olive oil. SautéSauté the onions and garlic until translucent. Remove and set aside in a bowl.


In the same skillet, add the ground lamb and brown the meat. Add oregano or Primal Palate Super Gyro Seasoning. Once cooked, add the onions and garlic back in. Add frozen green beans and diced tomatoes and stir. Cook for about 3 minutes while stirring occasionally.


Spray a 9 by 13 dish, with a little olive oil cooking spray, and spoon in the ground lamb and veggie mixture. Spread the lemony mashed potatoes on top so the meat mixture is fully covered.



Bake at 375 for 35 minutes.




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For questions, comments or inquiries, please email Krysten at krystenskitchen@icloud.com.