Recipe: Paleo Shepherd’s Pie

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One way to make hearty-comfort food without the guilt is to try to make it “paleo”. There are some foods that are better left un-touched but I’ve found that Shepherd’s Pie is actually a great meal to paleo-fy and it was pretty easy. Enjoy the recipe below!


For the filling –

  • 1 tbsp. ghee
  • 1 lb. ground lamb
  • 2 celery stalks, minced
  • 1 white onion, minced
  • 2 carrots, minced
  • 1/2 cup frozen peas
  • 1 tbsp. tapioca starch
  • 1 tbsp. tomato paste
  • 1 cup chicken stock
  • 1 tsp. dried thyme
  • 1/2 tsp. dried rosemary
  • 1 fresh spring of thyme
  • Pinch of salt
  • Pinch of pepper

For the topping –

  • Bag of frozen cauliflower
  • 1 tbsp. grass-fed butter
  • 1/4 cup coconut milk
  • 1 clove garlic
  • Pinch of salt
  • Pinch of pepper


  1. Melt the ghee in a deep skillet over medium heat. Once shimmering, add onions. Cook until they turn translucent.
  2. Season the lamb with salt and pepper and cook until browned.
  3. Add carrots and celery to the pan along with the dried herbs and chicken stock.
  4. Bring to a boil and add the tomato paste. Stir until combined.
  5. Add peas and tapioca starch & stir. Bring to a simmer.
  6. While that’s simmering for 20 mins or so, bring a pot of salted water to a boil and add the cauliflower. Cook until fork-tender.
  7. Drain cauliflower and add to a high powered blender or food processor. Add coconut milk, butter, garlic and salt/pepper and blend until smooth. Make sure not to over blend so you don’t end up with a watery puree!
  8. Make sure your filling is ready to go by making sure liquid has reduced and carrots are fork-tender.
  9. Add filling to a pie or casserole dish. Top with the mashed cauliflower and add a sprig of fresh thyme on top.
  10. Bake in a 350 degree oven for 45 minutes.


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