One Pot Shepherd's Pie {Paleo and Whole 30 Compliant}

Holy moly-- is it just me, or was that a long week for you too? I had a wonderful Spring Break, plus an extra week, with my kids. But, it was non-stop and they've been going through growth spurts... which usually means some big moods also happen! I have had several failed recipes, because my brain has been more focused on my kiddos then what's going on with the food. I burned my Maui ribs today! Full on flames billowing. It was intense.

Speaking of, I was working on the Maui ribs recipe for my GRILLING E-BOOK that I'm releasing in May! Wooooooohoooooooo! I am so excited to share it with you all. Grilling is something I knew practically nothing about. I was determined to practice my skill at the grill when we moved to Colorado. When you have 4 distinct seasons, you find yourself really wanting to soak up the warm seasons and I was committed to patio dinners, less heat inside the house, and less dishes! If you have any requests for grilling favorites made Paleo, please leave them in the comments! I have about 50 recipes slated so far, but if you share and idea here, chances are I will add it too!

But, for today's purposes, here is my favorite shepherd's pie recipe. I like making this all in one big Dutch oven to save dishes, but you can also use a larger oven-safe skillet as well! This recipe uses frozen veggies: cauliflower rice, peas, and carrots. I love making recipes with frozen vegetables, as they are super accessible and budget friendly. I also find, when veggies are easy, I eat more of them! Ha, imagine that. When it comes to the potatoes I used ghee in these, like I normally do, but I also added some good quality sour cream as well because I needed to use it up before it expired. It made a HUGE difference and we all couldn't stop talking about the potato layer. I usually just use the ghee so feel free to omit the sour cream completely, but I also think a dairy-free sour cream option would work well (I've seen almond based ones and coconut ones at health food stores) and potentially a plain coconut milk yogurt could work as well. You can't really go wrong!

One more tip, if you have any other vegetables to use up in your fridge, shepherd's pie is very versatile. I've used leftover roasted cauliflower, shredded Brussel sprouts, and even sauteed greens! If you try anything that turns out well, come back and tell us in the comments!