This warm, gooey, AIP shepherd's pie only takes a few simple swaps from the traditional dish to make it compliant. It's perfect for cold evenings and you can prep it ahead of time if needed.
Prep Time20 minutesmins
Cook Time1 hourhr
Total Time1 hourhr20 minutesmins
Course: Main Course
Cuisine: American
Keyword: cottage pie, green plantains, sheperds pie
Bring a medium-sized pot of water to a boil over medium-high heat.
While waiting for the water to boil. Peel the plantains. Cut them lengthwise into quarters. Remove the seeds if desired. Cut the quarters in half to form 8 short pieces per plantain. *how you cut the plantains isn't super important- just cut them into small-ish pieces so they boil relatively quickly.
Add the plantains to the boiling water. Boil for about 20 minutes or until fork-tender. Set aside when done.
Meanwhile, preheat the oven to 400 degrees Fahrenheit.
In a medium pan over medium-high heat, heat the oil. Add the onions, carrots, and parsnips. Cook for about 8 minutes or until they start to soften. *Reduce heat to medium if needed.
Add the garlic.
Add the ground beef and seasonings. Continue stirring occasionally and cook until the beef is browned.
Add the broth, coconut aminos, and apple cider vinegar.
Make a slurry with the arrowroot starch and water. Add it to the pan with the meat mixture. Cook 2-3 more minutes until the sauce starts to thicken. Remove from heat.
Pour the meat mixture into a glass baking dish (8 inch round or 9x11 in). Make sure it's deep enough for the filling and the "potato" topping.
Mash the plantains with a fork or potato masher. Add in the water gradually (you may not need the whole cup), along with the coconut oil, and sea salt. Make sure they are nice and thick.
Add the mashed plantains to the glass dish on top of the meat mixture. Spread the plantains evenly and all the way to the edges of the dish using a rubber spatula. Form a smooth surface on top.
Bake for 20-30 minutes at 400 degrees Fahrenheit or until the plantain surface starts to brown.
Remove from the oven and allow to cool slightly. Sprinkle with extra thyme and rosemary for garnish and serve.
Notes
Storage: This dish will stay fresh in the fridge for 3-4 days in an airtight container. To Prep Ahead of Time: assemble the dish per the recipe instructions (but don’t bake it). Allow it to cool, then cover it with foil and put it in the fridge for up to 2 days before baking or up to 2 months in the freezer.