Caveman diet is her bedrock

PicturClaire Moore, a follower of the Caveman Diet, with her Paleo Shepherd's Pie
PicturClaire Moore, a follower of the Caveman Diet, with her Paleo Shepherd's Pie
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Caveman diet is fitness instructor Claire’s bedrock

“I follow the Paleo nutrition plan, the Caveman diet. I eat natural food, the things we are biologically designed to eat,” says Claire, 39, of Woodhouse, who now runs her own business, Believe and Achieve, and runs personal training programmes and fitness weekends. “I don’t eat food that comes in a packet. So much is processed and pumped up with things the body isn’t designed to digest. Our ancestors thrived as hunter-gatherers and our genetics haven’t changed much since. My Shepherd’s Pie is dairy-free and less starchy but so tasty.”

Paleo Shepherd’s Pie

Serves: six

cost: £16.65


1tsp coconut oil

¼ cup onions, finely chopped

2 cloves garlic, finely chopped

2lbs lean diced beef

2 tsp dried herbs (basil, oregano, thyme, rosemary)

1 squirt of tomato puree

Handful of peas

2 large carrots, chopped

2 sticks celery, chopped

5 large sweet potatoes, peeled and chopped into 1-inch cubes

1 tsp paprika

Salt and pepper

Cayenne pepper


Sauté onions and garlic in oil in a large pot on medium heat for 5 minutes until onions are soft. Add ground beef and brown. Then add dried herbs. Stir to combine.

Add tomato puree, peas, carrots and celery. Stir, then cover and simmer on low heat for 30 minutes. Season lightly with salt, pepper and cayenne.

Preheat oven to 350°C. Meanwhile, steam sweet potatoes in a pot for 15-20 minutes or until soft. Mash and set aside.

Place beef and vegetable mix into a casserole dish. Top with the sweet potato mash and sprinkle with paprika. Bake for 30-40 minutes until the top of potato is crisp and golden.

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