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Paleo Shepherd's Pie

Paleo Shepherd’s Pie Recipe

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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 lb ground lamb
  • 1 tbsp ghee or avocado oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 tbsp arrowroot starch
  • 2 cups beef or chicken broth
  • 2 tbsp tomato paste
  • 1 tbsp fresh thyme leaves
  • Salt and black pepper
  • 1 medium head cauliflower (about 2 lbs), cut into florets
  • 2 tbsp ghee
  • 2 tbsp nutritional yeast
  • 1 clove garlic, minced
  • ¼ cup full-fat coconut milk
  • Salt

Method
 

  1. Heat 1 tbsp ghee in a large ovenproof skillet over medium-high. Brown the lamb with salt and pepper, 5 to 7 minutes, then transfer to a plate, leaving 1 tbsp fat.
  2. Sauté the onion, carrots, and celery 5 to 6 minutes. Add mushrooms, cook until browned. Stir in garlic, thyme, and arrowroot, cook 1 minute. Pour in broth and tomato paste, simmer until thickened, 10 to 12 minutes. Return lamb, season, and set aside.
  3. Steam cauliflower florets 8 to 10 minutes until tender, drain well. Blend with 2 tbsp ghee, 1 minced garlic clove, nutritional yeast, coconut milk, and salt until smooth.
  4. Heat oven to 400°F. Transfer filling to a pie dish or leave in skillet. Spread cauliflower mash over the top, make ridges with a fork, and bake until golden and bubbling, 25 to 30 minutes. Rest 5 minutes before serving.

Notes

If you assemble the pie and refrigerate it, bake straight from the fridge and add about 10 minutes to the bake time. The cauliflower mash firms up nicely as it bakes, so don’t worry if it feels soft when you spread it.