AIP SHEPHERD’S PIE

AIP SHEPHERD’S PIE RECIPE

Ingredients:

  • 4 oz ground lamb cooked and salted to taste

  • 1/4 cup organic pumpkin purée

  • 1 cup chopped carrots

  • 6 large brussel sprouts chopped

  • 2 cups boiled/baked white sweet potato (salted to taste)

  • 2 tbsp dried (or fresh) chives

Directions:

  • Preheat oven to 425 degrees Fahrenheit

  • Mix together cooked lamb and pumpkin purée

  • Press the mixture down into a small casserole pan (or any oven safe container)

  • Sprinkle chopped carrots and brussel sprouts on top of lamb layer

  • Pour puréed sweet potatoes on top and flatten with a spoon

  • Bake covered at 425 degrees Fahrenheit for 45 mins

  • Optional: broil uncovered at the end for a crispy look

  • Garnish with chives

  • Enjoy!

When the weather starts to cool down in autumn, I gravitate toward warm and nourishing dishes like this Shepherd’s Pie. Grass-fed ground lamb, which is of my favorite meat choices (see “Nutrition Note” below!), is mixed with a bit of pumpkin puree and topped with chopped vegetables and whipped white sweet potato. It’s a warm AIP delight for the eyes and the belly!

Grass-fed ground lamb is a wonderful, versatile, and nutrient-dense meat option. It is a great source of protein (about 19g of protein per 3 oz of ground lamb) and contains all nine essential animo acids making it a “complete protein” (“essential” amino acids are those that our body cannot produce, which means we must obtain them from food). Ounce per ounce, lamb has the same number of calories as beef; but lamb has a higher amount of omega-3 fatty acids, which can have numerous health benefits including reducing inflammation in the body. Ground lamb is also a great source of several key vitamins and minerals such as vitamin B12, vitamin E, zinc, iron, and many more!

NUTRITION NOTE