Paleo Shepherd's Pie
A comforting and hearty shepherd's pie made with a savory ground beef and vegetable filling, topped with a creamy mashed cauliflower topping. This paleo-friendly version is free from grains and dairy, offering a delicious and wholesome meal for the whole family.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 495 kcal
Allergen information: may contain celery and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
topping
- 1 pcscauliflower, cut into florets
- 2 tbspghee
- 2 tbspcoconut milk, full-fat
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
filling
- 1 tbspolive oil
- 1 pcsyellow onion, chopped
- 2 pcscarrot, diced
- 2 pcscelery stalk, diced
- 2 clovegarlic, minced
- 450 gground beef, lean
- 2 tbsptomato paste
- 1 cupbeef broth
- 1 tspdried thyme
- 0.5 tspdried rosemary
- 0.5 tspsmoked paprika
- 0.5 cupfrozen peas
- 0.75 tspsalt
- 0.25 tspblack pepper, freshly ground
Equipment
food processor · saucepan · large skillet · oven · baking dish
The method
Step by step
- 1
Preheat your oven to 190°C (375°F).
About 5 min
- 2
Steam or boil the cauliflower florets until very tender, about 10-15 minutes.
About 15 min
Cook’s note: Ensure the cauliflower is very soft for a smooth mash.
- 3
Drain the cooked cauliflower thoroughly, then transfer it to a large bowl or food processor.
About 1 min
Cook’s note: Removing excess water is key to a non-watery mash.
- 4
Add the ghee, coconut milk, salt, and black pepper to the cauliflower.
- 5
Mash or process until completely smooth and creamy, then set aside.
About 3 min
Cook’s note: A food processor will yield a smoother result than a hand masher.
- 6
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
About 1 min
- 7
Add the yellow onion, carrot, and celery stalk to the skillet and cook until softened, about 5-7 minutes.
About 7 min
- 8
Stir in the garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 9
Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned, about 8-10 minutes.
About 10 min
- 10
Drain any excess fat from the ground beef mixture.
About 1 min
- 11
Stir in the tomato paste, beef broth, dried thyme, dried rosemary, smoked paprika, salt, and black pepper.
About 1 min
- 12
Bring the mixture to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
About 7 min
- 13
Stir in the frozen peas and cook for 1-2 minutes until just heated through.
About 2 min
- 14
Spread the beef filling evenly in the bottom of the oven-safe skillet or transfer to a 9x13 inch baking dish.
About 1 min
- 15
Carefully spoon the mashed cauliflower topping over the beef mixture, spreading it out to cover completely.
About 2 min
Cook’s note: You can create decorative swirls with a fork if desired.
- 16
Bake for 20-25 minutes, or until the topping is lightly golden and the filling is bubbly.
About 25 min
Cook’s note: For extra browning, you can briefly broil the top for the last minute or two, watching carefully to prevent burning.
- 17
Remove from the oven and let rest for a few minutes before serving.
About 3 min
Cook’s note: This allows the filling to set slightly.
Per serving
Nutrition
- Calories
- 494.5kcal
- Protein
- 25.3g
- Carbs
- 21.2g
- Fat
- 35.9g
- Fibre
- 6.9g
- Sugar
- 9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover shepherd's pie in an airtight container in the refrigerator.
Reheat individual portions in the microwave or a larger portion in the oven until warmed through.
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