This recipe of Paleo Shepherd’s Pie is a new family favourite. My husband, Mark, is from England and loves to eat meat and especially potatoes. So it would either be baked potatoes, mashed potatoes or fries. Shepherd’s pie is a dish that he eats frequently growing up. He is always raving about this whenever we go out to restaurants to eat.
While we were doing the 30-day challenge, we completely avoided potatoes because they generally can cause us to be lethargic after eating them. Currently, Mark had reintroduced this slowly back into his diet, but only after he lifts to provide the energy needed after lifting.
As a way to compensate Mark’s desire for his growing up meals, we searched multiple recipes and finally perfected this dish that still hits the taste bud while giving him a strong link back to his childhood.
Tasty & Satiable Paleo Shepherd’s Pie
This dish will satisfy your craving for protein and will leave you feeling full and content. This recipe is made of ground beef or lamb and colourful veggies topped with a cauliflower mash. This is a hearty, protein-filled dish that’s a perfect meal to have on a cold day.
Paleo Shepherd’s Pie
Print RecipeIngredients
- 1 head of cauliflower, chopped into florets
- 2 tablespoons of butter
- 1.5 pounds of ground beef or lamb
- ½ of a large onion, diced
- 2 celery ribs, diced
- 2 carrots, diced
- 1 red bell pepper, diced
- 2 cloves of garlic, minced
- ½ cup of red cooking wine
- 2 tablespoons of tomato paste
- salt and pepper to taste
- 2 tablespoons of chopped cilantro
- 2 tablespoons of olive oil
- cheese mixture - if desired
Instructions
- Preheat the oven to 425 degrees.
- In a steam pan, steam cauliflower for about 14 minutes or until tender.
- Either hand mash or puree with a stick blender until smooth.
- Add two tablespoons of butter and season with salt and pepper. (important to season the mash separately from the meat for best taste). Set aside until filling is ready.
- Add the ground meat to the pan for about 5-7 minutes until the meat is browned.
- Season with some salt and pepper.
- Add garlic for about 30 seconds. Garlic burns quickly, so we add them last.
- Take the beef out and set it aside.
- Using the same pan, heat two tablespoons of olive oil over medium-high heat. Brown the onion for about 5 minutes first.
- Add the bell pepper, celery and carrots and cook until they start to soften about 5 minutes.
- Season with some salt and pepper.
- Re-add the ground beef back into the pan.
- Add cooking wine and tomato paste.
- Season meat mixture with salt and pepper.
- Simmer for about 5-10 minutes.
- Once ready, pour the meat mixture into the dish. Then spread the cauliflower mixture and smooth with a spoon. If you really would like it, feel free to add some shredded cheese if using it.
- Bake for 30 minutes or until the top is brown and bubbly. Serve warm.
