Shepherd’s pie is a simple, hearty casserole of ground meat (usually lamb), browned with vegetables and seasonings, then topped with mashed potatoes and baked. My very flavorful version departs from tradition by using spinach, tomato paste, and nontraditional seasonings such as smoked paprika and cumin, which I love for their depth and warmth. I also top the beef with mashed cauliflower instead of potatoes.
To speed things up, I skip the traditional step of adding broth to the beef then reducing the broth, and I also skip baking the casserole for 30 minutes – I just broil it for a few minutes, so it’s ready fast – and it’s just as good.
Try to resist the temptation to make this shepherd’s pie recipe lighter or healthier by skimping on the butter or egg yolk for the mashed cauliflower. Both add incredible flavor and creaminess. I’m sure it would be “fine” with just 2 tablespoons butter, but it wouldn’t be “great.” And why wouldn’t you want to eat something great? Click for the recipe
Sticky drumsticks! An irresistible combination of savory and sweet. Naturally a kids’ favorite, but I freely admit it- the grown ups loved it too. Click for the recipe
Like many other of my recipes, the idea for this pasta bake came out of necessity. I had some leftover pasta sauce in the fridge that I wanted to use up, and also some shredded mozzarella. So I thought, why not make my baked macaroni and cheese, substituting pasta sauce for the yogurt and mozzarella for the cheddar?
The result is a delicious, gluten-free pasta bake that my kids love and is very easy to make. While it’s a bit too high-carb for my husband and for me, I do feed my growing teenage kids a higher-carb diet, and this is perfect – tasty, easy and filling. Click for the recipe
This fluffy, gluten-free chocolate cake is made with almond flour. Naturally sweetened with a touch of honey, it’s wholesome enough to occasionally be served for breakfast. Click for the recipe
I love this baked shrimp recipe because it doesn’t require defrosting the shrimp prior to baking. I always have frozen shrimp on hand, but I’m not very good at remembering to defrost them. This simple recipe dresses the shrimp with a tasty mixture of butter and seasonings. Baked to perfection, and ready in just ten minutes, shrimp are a super healthy fast food. Click for the recipe
Coconut and chocolate go so well together, and unlike commercial candy, these homemade chocolate dipped macaroons have a clean ingredients list and make a very healthy dessert option – in moderation, of course. Click for the recipe
Based on my Korean beef recipe, this Korean ground beef is even better. I think it’s the way the sauce mixes better into ground beef. It’s just as easy, ready in 20 minutes, and wonderful over rice, cauliflower rice, or (if you don’t mind the coconut flavor) in a Paleo Wrap. Click for the recipe