Semi-Paleo Shepherd’s Pie

I don’t know why I love things like meatloaf, salisbury steak, and shepherd’s pie.  I never had these growing up, nor did my mother ever cook anything like this.  But there’s just something so satisfying about the mish mosh of ground beef and other scrumptious ingredients.  Some think these dishes are gross, but man, I love them!  I also used to love ordering these entrees at the Cheesecake Factory… but don’t even get me started on how bad that place is for you, especially the portion size!! Anyway…

This Shepherd’s Pie recipe is semi-Paleo.  Everything is Paleo, with the exception of the peas.  No legumes on the Paleo diet, but to me, it’s a veggie, and veggies are good for you!

Shepherd’s Pie

Serves 4


  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 lb organic ground beef
  • 2 large carrots, diced
  • 1/2 cup frozen peas
  • 2 teaspoons of worcestershire sauce
  • Olive oil
  • Sea salt
  • Black pepper

For the mashed cauliflower topping:

  • 1 head of cauliflower, broken into florets
  • 8 garlic cloves, sliced
  • Sea salt
  • Black pepper
  • 2 tablespoons of grass-fed butter
  • 2 tablespoons of coconut milk (optional)
  1. Follow this recipe for the mashed cauliflower topping.  Note that the coconut milk is optional.  I decided to add it this time because the cauliflower seemed drier than usual.
  2. Preheat ove to 400 degrees (F).
  3. In a large skillet, over medium to high heat, drizzle olive oil.  Add onions and garlic, saute for a few minutes until translucent.
  4. Add ground beef, season with sea salt and black pepper, and cook for an additional 8-10 minutes, until beef is no longer pink.
  5. Add diced carrots, peas, and worcestershire sauce.  Mix well.  Saute until vegetables are nice and tender.
  6. Transfer beef and veggie mixture into a baking dish.  Top with a layer of mashed cauliflower.  Use a fork to form peaks in the mashed cauliflower so it browns nicely in the oven.  Bake for 30 minutes.



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