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Butternut Squash & Sweet Potato Shepherds Pie
Shepherd’s pie has got to be one of my most favorite recipes of all time. It’s such a great comfort food to me. The soft, delicious potatoes compliment the snap of the green beans mixed with the slightly acidic tomatoes and moist ground beef. My mom always used to make Shepherd’s Pie for me, and it’s something I could eat any time, any where. I was very leery of trying to make a Paleo version of this classic dish because I wouldn’t know if it would live up to the legacy of my mom’s dish. However, I am VERY happy to report that this recipe is amazing.
Try it for yourself! The butternut squash and sweet potato give a very nice creamy texture that just blends so well with the rest of ingredients.
- 1 lb ground beef
- 8 oz chopped green beans
- 1 tbsp olive oil
- 2 Tbps minced garlic
- 4 green onions, chopped
- 2 tbsp tomato paste
- 1/4 C chicken broth
- 1 large sweet potato
- 1 medium butternut squash
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cinnamon
- salt and pepper to taste
Preheat oven to 350 F.
Dice butternut squash and sweet potato and boil until soft. Finely chop green onion, and saute in large cast iron skillet or frying pan with garlic and olive until fragrant, for about 1-2 minutes. Add ground beef and break apart into small pieces; I recommend using this nifty tool for ease. Fry until fully cooked. Once ground beef is brown, add tomato paste, green beans, chicken broth and seasoning. Allow to cook until a thick sauce has developed and set aside.
In a large bowl, place butternut squash and sweet potatoes and mash until desired consistency is achieved. Add salt and pepper to taste.
Once ingredients are prepared, you can either add the squash and potatoes directly on top of the meat mixture in the cast iron skillet, or place everything into a baking dish, with the meat mixture on the bottom.
Place in oven, uncovered for about 20-25 minutes until top layer is slighltly crisp.
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Quick & Easy Crunchy Air Fried Broccoli Crisps
I’ve heard about how amazing those little broccoli crisps at Trader Joe’s, but I refuse to buy something I can easily make…so voila. Here’s a quick and easy recipe for some Quick & Easy Crunchy Air Fried Broccoli Crisps. This recipe is actually super simple. and can be done in a normal oven, but will take much longer. Take a look at my Sour Cream and Onion Kale Chips Recipe for some tips on how to dehydrate veggies in the oven.
But Why Use an Air Fryer?
Air fryers are awesome. they are not fryers however. First of all, if you are wondering, an airfryer is basically a mini convection oven: A convection oven heats like a normal oven, but circulates air by way of a fan. this circulation of air keeps the humidity low, and in turn, will give you a crisper “fried” like exterior on certain items. Plus, it cooks your meals quickly, which I’m all about on weeknights.
I know if you’re keto, you may prefer to deep fry thinks, which is fine, but frying is definitely more caloric and I am trying to keep my calories as low as possible. Plus, if you’re also a Bariatric patient like me, you may be a little sensitive to fats.
The Air fryer, if used at a lower temp, can also replicate a dehydrator, and if used in between, give you a bit of the best of both worlds. Okay, enough about Air Fryers, hope you enjoy the recipe!
- 2 Crowns of Broccoli
- 2 tbsp of olive oil; enough to coat lightly
- I honestly used closer to 1 tbsp
- 2 Tbsp of Tajin
- Tajin is a blend of Mexican chilies & lime
Not super keen on lime? Try changing it up these seasonings. I promise you, they will all be delicious.
As for the Steps…..
Cut the broccoli florets into bite size pieces.
Coat in oil and then spices.
Set air fryer to 200 degrees for 30-35 mins.
Let cool for 20-30 mins (or don’t), and enjoy! Do you have any other seasoning
suggestions or requests? Let me know in the comments!
Just A Quick Note:
As with all dehydrated veggies, this isn’t going to yield a ton of crisps. You may want to double or even triple this recipe if you’d like to have a decent amount saved! Just a thought.