Shepherd’s Pie is a traditional English dish. In Britain it is generally made with lamb or mutton; in this recipe I have made a simple ground beef shepherd’s pie and added bacon for extra flavor.
Shepard’s pie is often referred to as “cottage pie,” by the English; it is a casserole made of cooked meat and vegetables that is then topped with mashed potatoes and baked. I have made this dish into a Paleo casserole by using Mashed Cauliflower for the topping. This reduces the glycemic index of the dish and increases the nutritional content, since cauliflower is a super food.
I based my recipe for ground beef Shepherd’s Pie, on this Shepherd’s Pie recipe from functionalfoodie.com. As you can see, I made some adjustments. First, I eliminated the tomato sauce, as research from Dr. Loren Cordain points to the possibility that tomatoes contain immune disrupting lectins (I have therefore eliminated them from my diet as I have MS). I also did not use coconut milk in the mashed cauliflower topping, and skipped the Worcester sauce (since I’m too lazy to read ingredients and prefer to use the simple spices in my spice rack).
I hope you enjoy this gluten free comfort food as much as I have!
Paleo Shepherd’s Pie
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 pound turkey or pork bacon, cut into ½-inch slices
- 2 cups diced carrots
- 2 cups diced celery
- 1 pound organic grass fed ground beef
- ½ teaspoon celtic sea salt
- 1 teaspoon ground black pepper
- ½ teaspoon smoked paprika
- 1 cup Chicken Stock or Kettle & Fire Bone Broth
- 2 large heads cauliflower, trimmed, chopped and steamed until very soft
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a very large frying pan
- Sauté onion for 15 minutes until soft
- Add bacon pieces to pan and sauté until cooked, about 10 minutes
- Add carrots and celery to pan and sauté in bacon fat for 10 minutes until soft
- Add ground beef to pan and sauté until brown, just a few minutes
- Season with salt, pepper and smoked paprika
- Add chicken broth and cook down broth until 60% evaporated
- Place cauliflower in food processor and puree with olive oil until smooth
- Pour ground beef mixture into a 9 x 13 inch baking dish
- Pour mashed cauliflower over beef mixture
- Bake at 350°F for 30 minutes
- Serve
I found that in my fridge this Shepard’s Pie kept for close to a week. I ate it for breakfast, lunch and dinner.
What is your favorite gluten free comfort food?
Beth says
My family really loved this, especially hubby who is hard to please. I followed your recipe very closely, adding some diced red peppers and a splash of white balsamic vinegar to the meat mixture. Everyone loved it. Thank you for a great recipe!
Danielle Thomas says
This was a hit in the house. Thanks for the idea!
Laurie Givens says
Dear Elana, thank you from the bottom of my heart that you lovingly and generously share your gift of knowledge and cooking to help so many people get better health in so many ways, I have just started this way of life; wouldn’t even call it a the foul word die-t! I’ve tried so many ‘Die-ts that have ruined my health thinking they were the answer and impossible to stay on only to gain more and damage the metabolism!!! Your are truly beloved in my eyes! I’m so appreciative words can not express enough! Thank you again. Mrs. Laurie Givens
Vivette says
I made this tonight with Turkey! absolutely delish thank you for sharing!
Virginia says
DELICIOUS!!!! Even my vegetable hating son ate every bite!
Kathryn says
Hi Elana
Could I just clear something up (as an Englishwoman): cottage pie is made minced beef (cottage/farm = beef) and shepherd’s pie is made with lamb (shepherd = sheep)!
Thanks for the recipe though! I am using swede and carrot thinly sliced into batons as my topping and dotted with butter as they go nicely browned and a little crunchy.
Grace says
Help! My oven broke after I had prepared this, and it won’t fit in my freezer until we get the oven fixed. Does anyone know if it would be feasible to cut this into portions and microwave it before eating? I know it will be less than ideal and the cauliflower topping won’t get crispy, but do you think it will at least be edible? It looks so delicious I hate to waste it.
Fran says
Toaster oven cooked? A friend’s oven?
Puppies Heart Paleo (Rochelle) says
Yesterday I made this shepherd’s pie recipe and it was DELICIOUS! I was a little intimidated by it since I’ve never made a shepherd’s pie, paleo or not but I’m really glad I did. This is definitely going to be in the regular rotation. If you want to see a pic of my puppy salivating over this dish go to:
https://www.facebook.com/photo.php?fbid=116191235251206&set=a.109161889287474.1073741828.109080459295617&type=1&theater
I will definitely be making more of Elana’s dishes! Thanks!! =D
caitlin says
I love this dish! I boil the cailiflower in chicken stock, which I later use to simmer the filling. I add salt and garlic to the mash, and chopped Brussels sprouts, garlic, Chili powder and cayenne to the filling. The chili powder really adds some depth. I am going to broil for a few minutes next time to crisp the mash.
Elana, you have been a huuuge part of my food evolution. Thank you for the inspirational recipes that make delectable dishes accessible.
And hope you’re having a great healthy spring!
Gail says
Just a quick note – the difference between cottage pie and shepherd’s pie is that cottage pie is traditionally made with minced beef, and shepherd’s pie is made with minced lamb :)