Jarrod Charbonneau, a spin instructor at Beacon Hill Athletic Club & a good friend of mine, shared this recipe with me. It sounds DELISH!! It includes potatoes, which can be a good source of carbohydrates for athletes looking to supplement a normal diet while in training season.
Shepherd’s pie recipe will feed 4 people easily and if you do everything simultaneously it should only take an hour to an hour and fifteen minutes TOTALLY PALEO FRIENDLY
Ingredients:
• 1 bag russet potatoes
• 2lbs of ground beef, bison, or turkey (I have tried all three and like the bison best)
• 1 Vidalia onion
• 2 carrots (or if you have baby carrots just chop up a dozen)
• 1 ½ cup of peas
• 1 can of corn
• 1 can of tomato paste
• Salt/pepper/(red pepper flakes if you like a little zing)
Instructions:
Start by peeling the potatoes and put them in boiling water (you can do everything else while they are boiling)
1. Start by chopping the carrots and onion
2. Put the onions in a fry pan, medium heat with a little olive oil and let them cook until they are a little transparent and add the peas/carrots/corn (stir often)
3. In a separate fry pan add a little olive oil and whatever meat you choose
a. Constantly turn and chop the meat with a spatula to help cook thoroughly
b. Add 1 tsp salt
c. 2-3 tbsp ground black pepper
d. Add 1 tsp red pepper flakes (if that’s your thing)
4. Once the meat has browned add all the veggies and mix thoroughly
5. Once mixed add a whole can of tomato paste and mix until everything has a pink/red color
6. Mash the potatoes with a little milk and butter
7. Take a Pyrex dish and coat the bottom with the mashed potatoes (a thin layer maybe ½-1 inch)
8. Add the meat/veggie mixture and spread evenly throughout the dish (you will have to press it down to fit it all)
9. Cover the meat mixture with a thicker layer of mashed potatoes (1-2 inches)
10. Bake in an oven for 20-24 minutes @350 degrees or until you start to see the top of the potatoes slightly brown
11. Enjoy the goodness!
Shepherd’s pie recipe will feed 4 people easily and if you do everything simultaneously it should only take an hour to an hour and fifteen minutes TOTALLY PALEO FRIENDLY
Ingredients:
• 1 bag russet potatoes
• 2lbs of ground beef, bison, or turkey (I have tried all three and like the bison best)
• 1 Vidalia onion
• 2 carrots (or if you have baby carrots just chop up a dozen)
• 1 ½ cup of peas
• 1 can of corn
• 1 can of tomato paste
• Salt/pepper/(red pepper flakes if you like a little zing)
Instructions:
Start by peeling the potatoes and put them in boiling water (you can do everything else while they are boiling)
1. Start by chopping the carrots and onion
2. Put the onions in a fry pan, medium heat with a little olive oil and let them cook until they are a little transparent and add the peas/carrots/corn (stir often)
3. In a separate fry pan add a little olive oil and whatever meat you choose
a. Constantly turn and chop the meat with a spatula to help cook thoroughly
b. Add 1 tsp salt
c. 2-3 tbsp ground black pepper
d. Add 1 tsp red pepper flakes (if that’s your thing)
4. Once the meat has browned add all the veggies and mix thoroughly
5. Once mixed add a whole can of tomato paste and mix until everything has a pink/red color
6. Mash the potatoes with a little milk and butter
7. Take a Pyrex dish and coat the bottom with the mashed potatoes (a thin layer maybe ½-1 inch)
8. Add the meat/veggie mixture and spread evenly throughout the dish (you will have to press it down to fit it all)
9. Cover the meat mixture with a thicker layer of mashed potatoes (1-2 inches)
10. Bake in an oven for 20-24 minutes @350 degrees or until you start to see the top of the potatoes slightly brown
11. Enjoy the goodness!