Paleo Shepherd's Pie
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Paleo Shepherd's Pie

Submitted by: Vicki

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Servings: 8

This was one of the first recipes I tried from the cookbook Well Fed - OMG it is amazing! You will never miss the mashed potatoes traditionally topping Shepherd's Pie - what I made was actually Cottage Pie as I used beef instead of lamb. All ingredients are organic when possible.


  • 1 lrg. cauliflower, fresh, organic
  • 1/4 c. coconut milk, unsweetened, full-fat, organic, canned
  • 1/2 tbs. coconut oil, raw, extra-virgin, organic
  • 2 clove garlic, fresh, organic
  • 1 dsh. sea salt, unrefined and pure
  • 1 dsh. paprika, organic
  • 1 1/2 tbs. coconut oil, raw, extra-virgin, organic
  • 1 med. onion, any type, organic
  • 2 carrot, fresh, organic
  • 2 clove garlic, fresh, organic
  • 2 lbs. lamb, ground, grass-fed, organic
  • 1 dsh. sea salt, unrefined and pure
  • 1 tbs. tomato paste, organic
  • 1 c. beef broth, organic
  • 1 tsp. coconut aminos, organic
  • 1 tsp. rosemary, dried, organic
  • 1/2 tsp. thyme, dried, organic
  • 3 egg white, from large egg, cage-free, organic
  • 1 dsh. paprika, organic


Directions: 1. Make the Topping: Cook the cauliflower according to the package directions until it’s very soft, but not waterlogged. In a microwave-safe bowl or small saucepan, heat the garlic, coconut oil, coconut milk, salt, and pepper, about 1 minute. Meanwhile, purée the cauliflower in the bowl of a food processor, scraping down the sides. Add the coconut milk to the processor, along with 1 tablespoon of chives. Process about 10 seconds. Taste and adjust seasonings; then set aside.

  1. Preheat the oven to 400 degrees F.

  2. Make the Filling: Heat a large skillet over medium-high heat, about 3 minutes. Add coconut oil and allow it to melt. Add the onion and carrot, reduce heat to medium-low and cover; allow the vegetables to get soft but not brown, about 5 minutes.

  3. Add the garlic to the pan and stir until fragrant, about 1 minute. With your hands, crumble the ground lamb into the pan and break up large chunks with a wooden spoon. Sauté until it’s cooked through and brown, about 5-10 minutes. Taste, then season with salt and pepper.

  4. Add the tomato paste, broth, coconut aminos, rosemary, and thyme to the pan. Stir to combine, then bring to a boil and simmer until most of the liquid has evaporated, about 10 minutes. Set the pan aside and let it cool for 10-15 minutes. Scramble the egg whites until frothy and blend into the meat mixture.

  5. Assemble It: Spread the meat mixture evenly in a 12X6-inch (2.2 quart) baking dish. With a rubber scraper and a light hand, spread the mashed cauliflower on top of the meat. Gently drag the tines of a fork in a zigzag pattern across the surface to create a texture—the peaks and valleys turn a lovely golden brown in the oven. Sprinkle the top lightly with paprika.

  6. Place the pan on the middle rack of the oven and bake for 25-30 minutes, until the top begins to brown. Remove to a cooling rack for 5-10 minutes before serving.

For a different variation - use ground beef and add an extra tablespoon of tomato paste and substitute the spices for Italian seasoning. YUM!