Spicy Shepherd's Pie Muffins - Lunch Version
9
Servings
17
Ingredients
6
Comments
With plenty of vegetables, protein and a little kick from cayenne and chili powder, these Paleo Spicy Shepherd's Pie Muffins make for a great lunch option to help keep you up and running for the rest of the day.
9
Servings
17
Ingredients
6
Comments
Ingredients
- 1 pound Ground Beef
- 1 pound Ground Pork
- 1 ¼ cups dice Onion
- ½ tablespoons Coconut Aminos
- ½ teaspoons Salt #1
- 4 teaspoons mince Garlic, Cloves
- ½ cups grate Carrot
- 2 teaspoons Chili Powder
- ½ teaspoons Cayenne Pepper
- 1 teaspoon Garlic Powder
- 2 individual beat Egg
- 1 cup Almond Flour
- ½ medium cook Sweet Potato
- 1 cup dice and cook Cauliflower
- 1 ½ tablespoons Coconut Milk, Canned
- ½ tablespoons Lemon Juice
- ½ teaspoons Salt #2
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large bowl, combine ground beef, ground pork, onion, coconut aminos, salt #1, garlic, carrots, chili powder, cayenne, garlic powder, eggs and almond flour. Mix until well combined.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large bowl, combine ground beef, ground pork, onion, coconut aminos, salt #1, garlic, carrots, chili powder, cayenne, garlic powder, eggs and almond flour. Mix until well combined.
- Divide meat mixture evenly between foil lined muffin tins, pressing down on tops.
- In a food processor, combine sweet potato, cauliflower coconut milk, lemon juice and salt #2, pureeing until smooth.
- Divide sweet potato mixture over the top of meat mixture.
- Bake at 375 for 40 minutes.
Nutrition Facts
- Servings Per Recipe
- 9 Servings
- Serving Size
- 2 muffins Amount Per Serving
- Calories
- 345
- Total Fat
- 24g
- Saturated Fat
- 7g
- Trans Fat
- 0g
- Cholesterol
- 119mg
- Sodium
- 338mg
- Total Carbohydrates
- 9g
- Fiber
- 3g
- Sugar
- 3g
- Protein
- 24g
- WW Freestyle
- 9
6 Comments
Join the discussionWhat do you recommend in place of almond meal? Would cornmeal or whole wheat flour work ok? (I am not paleo, just like the recipe, but I am allergic to almond) Thank you!
Kathy – Whole Wheat Flour would be a suitable substitute in this case.
Canned or refrigerated coconut milk? Can I sub corn or something else for cauliflower? I dislike cauliflower and broccoli.
Pam – We use canned coconut milk in all our recipes unless stated otherwise. The cauliflower is what helps make the potato topping. You could certainly sub for all sweet potatoes. I am unsure how corn would turn out.
I am allergic to coconut can the coconut milk be subbed for anything?
You can use another dairy free milk. Full fat would be best as this is going to whip to make the mashed potato topping.