This paleo shepherd’s pie is gluten-free! It is not difficult to make, and it contains ground lamb with veggies, with a pie crust of mashed potatoes. Try this paleo recipe, and you will not regret it.
This paleo shepherd’s pie is one of the most popular paleo diet recipes in the United Kingdom and Ireland. The best of all is that it is gluten-free! It is not difficult to make, and it contains ground lamb with veggies, with a pie crust of mashed potatoes. The only difference in this version is that it has mashed cauliflower. You can also make it with ground beef instead of lamb.
Right now, one of my friends is on an elimination diet, and he decided it would be perfect for breakfast. Of course, you can always have this recipe for lunch or dinner, but something about a breakfast casserole appealed to me first thing in the morning.
The start of fall it’s always a good moment to have this great recipe that you can also find in our recipe book. First, it doesn’t contain anything that could upset your gut (gluten-free dairy grains, eggs, nightshades, nuts, etc.). At last, I can tell you this paleo shepherd’s pie tastes delicious.
Hearty Paleo Shepherd’s Pie Recipe
- 1 ½ pounds ground lamb (minced lamb)
- 3 stalks celery - diced
- 3 cloves garlic - minced
- 1 cup chicken stock (chicken broth or chicken bouillon)
- 1 teaspoon salt
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 teaspoons rosemary
- 1 medium yellow onion - chopped
- 3 medium carrots - peeled and diced
- 2 heads cauliflower - steamed until very soft
- 2 tablespoons olive oil
- 1 tablespoon coconut oil
- First, you must melt coconut oil in 2 large pans over medium heat.
- Add onion, mushrooms, carrots, celery and garlic to one pan. Sauté until all of them gets soft (approximately 13 minutes).
- Add ground meat to another pan. Sautee until cooked through.
- Season ground meat with Worcestershire sauce or coconut aminos (optional), salt, pepper, thyme, oregano, and rosemary.
- Combine meat with vegetables in a medium rectangular Pyrex dish.
- Pour the broth evenly over the meat and vegetable mixture.
- Preheat the oven to 350 degrees Fahrenheit.
- Using a food processor, puree your cauliflower with 2 tablespoons of olive oil. Do it until the cauliflower mash is consistently smooth throughout.
- Spread the pureed cauliflower over the meat and vegetable base.
- Bake, uncovered, for 30 minutes.