shepherd’s pie {paleo}


Ingredients – Meat & Veggies:

  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 lb ground bison or turkey
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 1/2 tsp salt
  • 1 tsp pepper
  • 1/2 tsp thyme
  • 1/2 tsp dried rosemary
  • 3/4 cup of beef broth
  • 2 T tomato paste
  • 2 T coconut or olive oil for sautéing

Ingredients – Mashed Cauliflower Topping:

  • 1 large head of cauliflower, cut into florets (or grab a bag of frozen cauliflower florets from Cotsco or Kroger)
  • 2 T goat butter or ghee (or 1 T olive oil)
  • 2 cloves garlic, minced
  • 3 T plain almond or coconut milk
  • ¼ tsp salt
  • ⅛ tsp ground black pepper


  • Bring a pot of salted water to boil. Add the cauliflower florets and turn the heat down to medium. Cook covered for 15 minutes until cauliflower is soft and tender.
  • Meanwhile, saute chopped onion, celery and carrots in a skillet over medium-high heat about 10 minutes with 2 T of olive oil or coconut oil.
  • Add the ground bison or turkey to the sauteed vegetables, along with the salt, pepper, rosemary, thyme and garlic; saute until meat is cooked.
  • Add the tomato paste and stir in the beef broth.
  • Simmer together about 10 minutes – keep mixture moist by adding a little more broth as needed.
  • Spoon the meat mixture into in an oven-safe glass pie dish or casserole dish.
  • Next, heat goat butter (or ghee) in a frying pan over medium heat. Saute the garlic for about 2 minutes until soft. Set aside.
  • When the cauliflower is cooked, remove from heat and drain.
  • In a food processor, add the cooked cauliflower, sauteed garlic and the butter it was cooked in, almond milk, salt and pepper. Puree until smooth.
  • Now gently spread mashed cauliflower over the meat mixture.
  • Bake at 350 for 30 minutes.
  • Serve and enjoy!
*Recipe adapted from Paleo Newbie and Ahead of Thyme

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