Call the Farm! (719) 541-1002 | 27178 State Hwy 86 Simla, Colorado |

Shepherds Pie



Ready In:



About this Recipe

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


  • • 1½ lbs grass fed ground beef or lamb (I chose lamb)• 2 carrots, diced• 3 ribs of celery, diced

    • 1 large yellow onion, diced

    • 1/2 cup beef, chicken or veggie broth

    • 1 – 6oz can 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


    • A large casserole baking dish

    • Food processor (optional); you can use a fork or potato masher – which is what I used.

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 8-10 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 8-10 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 1-2 mins 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.