GAPS Shepherd's Pie

There's nothing like fall for a homey baked dish like shepherd's pie! Try my GAPS-legal version using a coconut-flour batter. This recipe can also be tweaked into a chicken pot pie.

GAPS Shepherd’s Pie

Filling:

3 lbs ground beef (or may also use lamb or chicken, chopped small)

1 lb. carrots, chopped fine

1 bunch spring onions, chopped fine

½ yellow onion, chopped fine

1 ½ tsp. thyme

1 T. rosemary

Salt and pepper to taste

~1 c. water or broth

Cook lightly in a large pot until almost done, leave meat slightly pink and carrots slightly crunchy. Pour into 9x13-inch bake dish and spread evenly. Pre-heat oven to 375F. While oven is heating, make the topping, below.

Topping:

1 c. coconut flour

½ tsp. baking soda

1 1/2 tsp. salt

1 T. rosemary, ground fine with mortar and pestle to bring out the flavor

5 eggs

1 2/3 c. coconut milk (or other nut milk)

2 tsp. apple cider vinegar

4 cloves fresh garlic, crushed

Mix dry ingredients together in a medium mixing bowel. Whisk wet ingredients together separately in a four-cup bowel or Pyrex, including the crushed garlic. Add wet to dry and mix thoroughly. Let stand for a few minutes so the coconut flour can soak up the liquid.

Spread the batter evenly over the meat in the bake dish (or, for chicken pot pie, you may want to dollop the batter to make "dumplings"). Bake for about 1 hour or until golden brown on top, and still with some liquid/broth underneath. Makes about 8 servings. Enjoy!