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Lower Histamine Shepherd's Pie

Betsy Leighton | My Inert Life | www.myinertlife.space
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course
Cuisine American
Servings 8

Equipment

  • 1 Instant Pot or large stockpot

Ingredients
  

  • 1 tbsp olive oil
  • 2 tbsp sea salt divided
  • 2 large yucca roots peeled, brown spots removed, and diced
  • 3 tbsp avocado oil
  • 2 lbs ground elk from frozen
  • 1 carrot shredded
  • ½ medium onion chopped
  • 2 cups kale chopped
  • 1 tbsp rosemary minced

Instructions
 

  • Prepare the mashed yucca root by placing 1 tbsp of the sea salt, the olive oil, the diced yucca, and 1½ cups water into the Instant Pot. Secure the lid and pressure cook for 20 minutes. Release the pressure manually and carefully remove the lid. Mash the yucca adding additional olive oil and salt to taste. Set aside. Alternatively, you can cook the diced yucca in a stock pot on the stovetop.
  • Briefly thaw the frozen ground elk in the microwave, until you can easily remove it from the package. In a large saute pan add the elk meat, avocado oil, remaining 1 tbsp sea salt, rosemary, and onion. Cook over medium-high heat while you use a wooden spoon to break up the ground meat, cooking and stirring until almost all of the pinkness s gone in the meat. Add the grated carrot and chopped kale, stirring to wilt it, and finish cooking the meat.
  • Divide the meat mixture between 8 bowls (or mason jars if freezing for later consumption). Top each of the meat servings with mashed yucca. Serve immediately or freeze for later.