Paleo Shepperd’s Pie

Ingredients:

• 2 lb beef
• 1 lb Bacon
• 1 Onion
• 3-4 Carrots
• 3-4 Sweet Potatoes
• 1 TBSP ground sage
• 1 tsp thyme
• 1 tsp rosemary
• 1/4 cup butter

Cooking Steps:

1.
First, peel and cut the sweet potatoes into cubes and get them into water to boil (we want to create a creamy mash for the top).
2.
Create your bacon weave (see video for a demo), and put it into the oven at 350F for about 10 minutes or so while you prep the other ingredients.
3.
Place the ground beef in a large saucepan and begin to brown it. Dice your onion and carrot while the meat browns. Add them into the mixture and continue to cook. Add the sage, rosemary and thyme at this point as well.
4.
Check your bacon, pour off about half the drippings into the ground beef mixture and return the bacon to the for a few more minutes on broil to get it slightly crispy.
5.
Check your sweet potato! If it is super soft, drain it and throw in the butter, mash with a masher, or your food processor and set aside.
6.
Once the bacon is crispy and the ground beef mixture has cooked through and simmered a few minutes, remove them all from the heat and build your pie! Spread the ground beef over the bacon weave (sigh, bacon weave…hmmm), then spread the spuds over the top of that. Sick it in the oven at 350 for about 20-25 minutes.
7.
Remove from heat and let it set about 5 minutes. Slice and serve (remember to cut through the bacon on the bottom!).


*Taken from FastPaleo

Rosemary Scallops with Roasted Butternet Squash and Grilled Asparagus

Cooking Steps

Ingredients
Scallop Skewers:
1 pound Scallops
6x 12-inch Rosemary sprigs
3 Tablespoons Olive Oil
1/4 teaspoon Pepper
1 Tablespoon Chopped Rosemary
Roasted Butternut Squash:
2 pounds Butternut Squash, chopped into bite-sized chunks
2 Tablespoons Chopped Rosemary
2 Tablespoons Olive Oil
Grilled Asparagus:
12 Asparagus Shoots
Garlic Powder
Olive Oil
Sea Salt

Strip the leaves off of 2/3′s the length of the rosemary sprigs, leaving leaves on the tip.
Chop the rosemary leaves for use in the scallops and the Butternut squash.
In an oven-proof pan, toss the butternut squash pieces with 2 Tablespoons olive oil and 2 Tablespoons chopped rosemary. Roast for 60 minutes at 450, tossing squash every 20 minutes.

While the squash is roasting, skewer the scallops onto the exposed part of the rosemary sprigs, approximately 3 per skewer. Mix the 3 Tablespoons olive oil, 1/4 teaspoon pepper, and 1 Tablespoon chopped rosemary in a small bowl. Paint both sides of each scallop with the mixture.

Return skewered scallops to the refrigerator to marinate.
When there is about 20 minutes left on the butternut squash, pre-heat the grill.
Toss the asparagus with a splash of olive oil, then add just a dash of salt and garlic powder. Grill for 6 minutes on each side.
Place the scallop skewers on the pre-heated grill and cook for 4-5 minutes on each side.
Serve the scallops skewers over a bed of roasted butternut squash, with a side of grilled asparagus.
Serves 2-3.

 *Taken from: fastpaleo