Shepherd’s Pie (w/ paleo option)

“I am the good shepherd. The good shepherd lays down his life for the sheep.” John 10:11

A tasty paleo shepherd’s pie recipe. The carbs have been reduced by substituting mashed cauliflower topping for the mashed potatoes. This version is gluten and dairy free.

This recipe was inspired by the Paleo Shepherd’s Pie on paleonewbie.com. Paleo Newbie uses mashed sweet potatoes on top, which probably tastes pretty good. You may want to try that version too. I prefer the mashed cauliflower topping.

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I make an extra big head of cauliflower (or 2 small heads) and use 1/2 for a mashed cauliflower side and save 1/2 for the shepherd’s pie. Might as well make good use of your time. Part of cooking healthy is planning ahead and making good use of your prep time to reduce time in the kitchen.

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The problem I have when I save 1/2 in the refrigerator is that when I go to use it, seems someone has eaten most of it. I find good signage is required. “Don’t eat this.”

You can find the recipe for the mashed cauliflower here.

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I used ground beef in my recipe. You can use ground beef, turkey, bison, lamb, etc.  Grass-fed is best, if available. Use organic ingredients when necessary. If you like it thicker, use a smaller dish.

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Shepherd's Pie (w/ paleo option)

  • Servings: 5-6
  • Time: cook time 30 minutes
  • Print

Ingredients

Filling

  • 1 onion diced
  • 1 tsp minced garlic (or 2 cloves)
  • 1 pound ground meat (whatever your favorite is)
  • 2 large carrots, diced
  • 2 celery stalks diced
  • 3/4 cup sweet peas (frozen is fine) (omit the peas for paleo)
  • 1 tsp pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp salt
  • 3/4 cup beef broth
  • 2 T tomato paste
  • 2 T oil for sauteing

Topping

  • For cauliflower topping recipe, see here.

Directions

  1. Over medium heat, saute the onions, celery and carrots in the oil until soft.
  2. Add the peas. Cook another minute.
  3. Add the ground meat, pepper, thyme, rosemary, salt and garlic. Cook until meat is done.
  4. Add tomato paste and beef broth. Cover. Simmer 10 minutes. Add more broth, if necessary.
  5. Spoon evenly into baking dish.
  6. Top with mashed cauliflower.
  7. Bake at 350 degrees for about 30 minutes until meat is bubbly.

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