Dinner

Easy Paleo Shepherd’s Pie

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Shepherd’s pie is an easy dish to convert to the Paleo lifestyle. Mashed cauliflower takes the place of potatoes as the top layer, and the bottom layer is given extra flavor with cinnamon and ground cloves. There are a few extra steps to making comforting and flavorful shepherd’s pie, but when it comes steaming out of the oven you know that your effort has been worth it.

Easy Shepherd’s Pie- all the comfort, without the hassle.
Serving Size
1
Calories/Serving
406

Easy Shepherd’s Pie- all the comfort, without the hassle.



Technically this recipe should be called cottage pie, since it is made with ground beef. Shepherd’s pie was normally made with ground lamb or mutton. I am calling my version shepherd’s pie simply because more people are familiar with the name. But feel free to make it a true shepherd’s pie and substitute lamb for beef in the recipe.

Start by preparing the top layer of the pie. Steam the cauliflower until tender, and then blend with some ghee and mustard to make it creamy. I usually blend cauliflower right in the pot with an immersion blender. While the cauliflower steams, you could start sautéing the vegetables for the base of the pie. Once the vegetables start to soften the meat can be mixed in. Broth and spices add a depth of flavor to the meat mixture, and once most of the broth is evaporated the dish is ready to be assembled.

the filling
easy shepherds pie recipe

I made my shepherd’s pie into individual serving sizes by dividing it up into ramekins. You could also put everything together in one large baking dish. The meat goes into the ramekins first, and then is topped with the cauliflower puree. You can use the tines of a fork to create extra texture in the cauliflower, which browns nicely under the broiler. The pie is only in the oven for 5 minutes or so, mainly to crisp up the cauliflower layer. Then a hearty serving of this comforting dish is ready for you to dive into.


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Ingredients

  • For the top layer
    • 1 large head cauliflower, cut into florets
    • 2 tbsp ghee, melted
    • 1 tsp spicy Paleo mustard
    • Salt and freshly ground black pepper, to taste
    • Fresh parsley, to garnish
  • For the bottom layer
    • 1 tbsp coconut oil
    • 1/2 large onion, diced
    • 3 carrots, diced
    • 2 celery stalks, diced
    • 1 lb. lean ground beef
    • 2 tbsp tomato paste
    • 1 cup chicken broth
    • 1 tsp dry mustard
    • 1/4 tsp cinnamon
    • 1/8 tsp ground clove
    • Salt and freshly ground black pepper, to taste

Directions

  1. Place a couple inches of water in a large pot. Once the water is boiling, place steamer insert and then cauliflower florets into the pot and cover. Steam for 12-14 minutes, until tender. Drain and return cauliflower to the pot.
  2. Add the ghee, mustard, salt, and pepper to the cauliflower. Using an immersion blender or food processor, combine the ingredients until smooth. Set aside.
  3. Meanwhile, heat the coconut oil in a large skillet over medium heat. Add the onion, celery, and carrots and sauté for 5 minutes. Add in the ground beef and cook until browned.
  4. Stir the tomato paste, chicken broth, and remaining spices into the meat mixture. Season to taste with salt and pepper. Simmer until most of the liquid has evaporated, about 8 minutes, stirring occasionally.
  5. Distribute the meat mixture evenly among four ramekins and spread the pureed cauliflower on top. Use a fork to create texture in the cauliflower and drizzle with olive oil. Place under the broiler for 5-7 minutes until the top turns golden. Sprinkle with fresh parsley and serve.

Servings

Serving Size

1

Servings/Recipe

4

paleo bread

Nutrition Information

Calories

406

Carbohydrates

23.1 g

Fat

23 g

Sugar

9.2 g

Protein

29.9 g

Fiber

7.4 g

Calories 406 kcal
Potassium 1408.1 mg
Vitamin A 452.3 µg
Vitamin C 107.9 mg
Folic Acid (B9) 151.4 µg
Sodium 1140.9 mg

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  1. This was so delicious. The cinnamon adds so much and the cauliflower topping is amazing. I could have probably eaten all 4 servings at once! Also – pretty easy recipe.

  2. Wow!This tastes amazing, the cinnamon and cloves really add a wonderful warm taste. I doubled the recipe and used 2 heads of cauliflower and half a sweet potato for the mash. This will be a regular meal in our house, thank you! 🙂

  3. This was a lovely, flavorful dish! I added 1/4 cup sour cream to the cauliflower to make it a little more creamy. My family gave it a thumbs up!

  4. My daughter and I made this last night and it was delicious! I wasn’t sure about the cinnamon and cloves so I left them out, but it was still an outstanding dish.

  5. I made this today and added a tablespoon of ground dried mushrooms to up the umami, some ground rosemary, ground bay leaves, some worcestershire sauce and an extra tablespoin of tomato paste and an extra half cup of chicken broth… it turned out AH-MAZING!!!

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