Shepherd’s Pie is usually made with ground lamb but I find ground beef to be a tasty substitute especially for those with an aversion to lamb. For a low carb paleo version, try this pureed cauliflower topping. For a traditional version top with mashed potatoes instead. Our family loves this pie topped with mozzarella cheese that strings nicely with each bite.
Notes
*Optional: Top with mozzarella cheese prior to baking if dairy is tolerated.
*Simply28, Paleo and Whole30 friendly. Gluten and dairy free.
Ingredients
- Filling:
- 1 lb Ground Beef or Ground Lamb
- 1 cup Onion, chopped
- 2 Carrots, diced
- 2 Stalks Celery, diced
- 2 Cloves Garlic, finely minced
- 2-3 Leaves Lacinato Kale, stem removed and finely sliced
- 1 cup Beef Broth
- 1 Tbsp Tomato Paste
- 1 Tbsp Worcestershire Sauce
- 2 Tbsp Arrow Root Powder
- ½ tsp Thyme
- Salt & Pepper
- Olive Oil
- Topping:
- 1 head Cauliflower or 32 oz bag
- 3 Tbsp Butter
- 1 Egg
- Salt & Pepper
Instructions
- Preheat oven to 350° and oil casserole dish with olive oil. Slice cauliflower in half through the core. Cut a triangle around the core, remove and discard. Slice or break in to individual “flowers”. Place cauliflower in pot with 2 inches of water. Steam for 15 to 20 minutes until you can easily pierce with a fork. Drain water and set aside.
- While cauliflower is cooking, heat olive oil in a large skillet or sauté pan. Add onions, carrots and celery and a 2 finger pinch of salt. Cook until onion become translucent. Add minced garlic and cook 1 minute more. Crumble ground beef or lamb into the onion mixture. Season with salt & pepper and continue to cooking until meat is thoroughly cooked.
- Whisk together broth, tomato paste, Worcestershire sauce and arrow root powder. Add to meat mixture and simmer for 2-3 minutes until broth begins to thicken. Pour mixture into prepared casserole dish.
- Combine cooked cauliflower, butter and egg in food processor or blender. Blend 1 to 2 minutes until creamy smooth. Add Salt & Pepper to taste. Spread on top of the meat mixture and bake for 25-30 minutes until top starts to brown slightly. Let cool for 10-15 minutes then enjoy!
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