Shepherd’s Pumpkin Pie

Shepherd’s pie is a dish that won’t be found on a metabolic balance® plan. One who seeks this warm comfort food made of lamb or beef stew covered with crusty mashed potatoes won’t be able to enjoy it until a treat meal or in Phase 4. That didn’t stop one metabolic balancer from discovering how to make a satisfying version that is in line with her plan and satisfies her entire family:

Shepherd’s Pumpkin Pie

I used 2 lbs of ground organic grass fed beef that I obtained directly from a local farm.

Chopped some long onions into small pieces first and used Ghee and some coconut oil to fry until soft in a shallow wide heavy pot. Broke beef into small bits after thawing, into the pot.  I also added a half of a large fresh beefsteak tomato cut up into small pieces to the stewing beef….

I stirred it well and made sure it was all small pieces and crumbly, not lumpy. I used a flat end spatula to chop it up a bit.

Pumpkin Topping

I had baked a couple of green pumpkins the day before – about an hour at 350℉.

I cut up the pumpkins, discarded skin and seeds. I added it to a deep pot, with about 3/4 cup of water and mashed until smooth. Added a little sea salt, and enough [?] cinnamon. Mixed it well.

Put It All Together & Bake

Put the base of the ground beef into a large oval oven proof casserole – spread it around evenly and spread the pumpkin on top. Used a fork for decoration across the topping!

Baked the whole lot in a preheated over at  350℉ for a while. Served hot, with lightly steamed long Broccoli.  Pretty good!! Yum!

Share Your Favorite Recipe With Us

If you have created a favorite recipe for metabolic balance® and want to share, please send it along with a photo and I will share it here. If you choose your name, website link, and head shot can be included or you can choose to be anonymous.


Myra Nissen, CCH, RSHom(NA)
I am Myra and I am a metabolic balance coach & a homeopath. If you like this post visit my other blog.

Photo by Patricia

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