Delicious recipes that I can cook, pop in the fridge or freezer and reheat when I need a nourishing meal in a hurry are such a blessing. They give me the time and freedom to get out of the kitchen and do other things with my life.
Like attend the Secrets In the Garden Women’s Festival with the lovely Nat from Glow With Nat Russell. I danced, laughed, was inspired and learned new things, while connecting with beautiful like-minded souls.
Attending @secretsinthegardenevents yesterday was such a fun and inspiring adventure – I danced, learned new things and connected with some beautiful like minded souls 💕 #Repost @glow_with_nat_russell (@get_repost) ・・・ A massive day traveling to @secretsinthegardenevents with beauty @jacinta_keeble 🌸 Who else was there!? I had an amazing time jam packed with inspirational speakers, meditation, incredible food (Instagram get an aroma app already!), meeting new like minded people and catching up with my city friends. Australia’s largest women’s wellness festival, right here in Perth 🙌🏻🌏 Thank you for filling my cup up today 🙏🏻 Xx #glow #secretsinthegarden #tellmeyoursecrets #jacintakeeble #perth #perthtodo #wellness #women #health #inspiration #nutrition #aip #wholefood #lifestyle #events #urbanlistperth #westernaustralia #healthy #livingthegreen #glowforlife
Leaving my kids and my kitchen for a whole day was only possible because I got organised and prepared us allergy friendly nourishing meals before-hand.
Freezable AIP Recipe
One of the challenges I faced when transitioning from the Paleo diet to the Autoimmune Protocol was, none of my families favourite recipes were compliant.
There is nothing wrong with meat, veggies and sweet potato, but what I really want is to have a good selection of easy, tasty, nutrient dense recipes that I can cook in bulk and freeze. So when I am busy all I have to do is take a dish out of the fridge or freezer and heat it up, instead of cooking from scratch every meal time.
One of the first recipes I converted was Shepheard’s Pie, my kids love this simple nourishing dish. They request it for breakfast, lunch or dinner.
One of My Best AIP Recipes (according to my kids)
My new Shepard’s Pie recipe is packed full of delicious veggies and flavourable, gut healing broth. It’s also allergy, budget & freezer friendly and AIP, Paleo & Whole30 compliant.
I serve this tasty savoury meal as is, or with some Crispy Lemon Roasted Broccoli to stretch the dish further and add some extra nutrients.
AIP Shepherd's Pie
Nourishing and delicious Shepherd's Pie. Allergy, budget & freezer friendly and AIP, Paleo and Whole30 compliant.
- 800 grams white sweet potato (white or purple skinned) approx 1.8 pounds
- 2 tablespoons good quality fat duck fat, lard, tallow,
- 1 kg lamb mince approx 2.2 pounds
- 2 carrots
- 1 zucchini
- 1 spring fresh rosemary
- 1/2 cup bone broth beef or lamb works best
- naturally smoked sea salt to taste
Preheat oven to 180 degrees Celsius (approx 350 Fahrenheit) and grease a 2L (approx 2.11 qt) baking dish with some of the fat.
Peel and chop the sweet potato into chunks before cooking in boiling water.
While the sweet potato is cooking, puree the zucchini, carrot and rosemary in a food processor.
Heat the rest of the fat in medium sized fry pan, and have a big pot ready on the side.
Brown the lamb in batches in the frypan and transfer it to the big pot using a slotted spoon.
Put the frypan containing the lamb juices to the side (we are going to use them later).
Using a fork, check to see if the sweet potato is cooked and soft. If it is, drain the potato in a colander and put to the side.
Keep the pot the sweet potato was cooking in handy, we are going to mash the potato in it later.
Put the big pot containing the lamb mince on the stove on medium high heat.
Stir in the pureed veggies.
Swish the bone broth around the food processor to get the last of the veggies out before pouring into the big pot.
Season to your liking with the salt, and simmer until most of the liquid is absorbed.
While the meat is simmering away, pour the sweet potato from the colander to the pot it was originally cooking in (sans the drained water).
Add the sea salt and some of the lamb juices from the frypan to the potato and start mashing. Add more of the juices until you get a smooth (ish) mashed potato consistency. If you run out of juices add some more fat (tallow, lard, olive oil etc).
When I am in a hurry I serve as is, but if I have extra time I bake the Shepherd's Pie in the oven for approx 45 mins.
If you like this recipe you might also enjoy some tasty Italian Nachos or a comforting Slow Cooked Beef Casserole. These recipes are also allergy, budget & freezer friendly and AIP, Paleo & Whole30 compliant.
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