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The Perfect Shepherds Pie

The kind of dish we crave during cooler months.



Ready In:

READY: 45 minutes

What makes the PERFECT Shepherd Pie? Well, is the weather cooling off? When the cooler weather moves in that calls for comfort food, it’s hard to beat a substantial stew of beef sirloin (or lamb) and vegetables, topped with a mash topping and baked until everything is warm and tasty. This shepherd’s recipe has a couple of secret shortcuts that’ll help you have it on the table in under an hour — perfect for a weeknight meal!

Thank you Suzanne for a wonderful recipe that also fits into the GAPS and Paleo diets.


Steps to Make It

  •  1½ lbs Rafter Grass-Fed ground beef or lamb (lamb was chosen for this version)
  • 2 carrots, diced
  • 3 ribs of celery, diced
  • 1 large yellow onion, diced
  • 1/2 cup beef, chicken or veggie broth
  • 1 — 6oz can of tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 3 garlic cloves, minced or 1 tsp garlic powder
  • 1 cup peas
  • 1 Tbsp cooking coconut oil (this is what I use)
  • Sea salt and ground pepper to taste


Mash Topping Ingredients:

  • 1 large head of cauliflower
  • 1½ tsp garlic powder
  • 1½ tsp onion powder
  • Sea salt and ground pepper to taste
  • 2 tsp olive oil or ghee


NOTE: You will need a large casserole baking dish.

1) Break down cauliflower into florets, leaving a good amount of stalk on them. Cover with water, bring to a boil and simmer for about 8 to 10 minutes. It’s ready to be drained when it can be pierced with a fork but isn’t super soft or mushy. Drain and set aside.

2) Dice the celery, carrots and onion to make a mirepoix.

3) In a large skillet, heat 1 Tbsp of oil and sauté the mirepoix for about 8 to 10 minutes until onions are clear and vegetables are soft. Add tomato paste, thyme, fish sauce, sage and garlic and beef. Crumble the beef and mix with herbs and sauce mix, add broth and cook until beef is almost cooked through. Add the meat mix to your large casserole dish.

4) Combine all ingredients for the cauliflower mash in a food processor and run on high until smooth. Substitute use a fork or masher here if needed. Using a spatula, spread the cauli mash over the top of the meat mixture, making soft swirl patterns. Bake at 350° for about 10 minutes to set, broil for 1 to 2 minutes to brown the top of the cauli mash.

*** Always opt for organic for any of the ingredients above when possible and always 100% grass fed/grass finished for the meat.