Paleo Shepherd’s Pie

Paleo Shaphard's Pie

This delicious, hearty dish is set to become my new staple dish for cold winter nights. Shepherd’s pie was a common dinner when I was younger and I loved it, but for some reason I’ve never thought to make it myself until now. But I’m so glad I did!

This paleo shepherd’s pie ticks all the boxes – it’s filling, has tons of vegies and good-quality meat, freezes well and is perfect for chilly winter nights.

The recipe and gorgeous images are from Paleo Grubs – photos of homemade versions are never as good as the professional ones, are they?! – enjoy!

Paleo Shephard's Pie 2

Paleo Shephard's Pie 3

Serves 4


Top layer
1 large head cauliflower
2 tablespoons ghee, melted
1 teaspoon mustard
Salt and pepper, to taste
Fresh parsley, to garnish

Bottom layer
1 tablespoon coconut oil
½ large onion
3 carrots
2 celery stalks
500g grass-fed beef mince
2 tablespoons tomato paste
1 cup chicken stock
1 teaspoon mustard powder
¼ teaspoon cinnamon
¼ teaspoon ground cloves
Salt and pepper, to taste

1. Cut cauliflower into florets then steam for 12-14 minutes, or until tender. In a bowl, blend with ghee, mustard and salt and pepper. Using a stick blender or food processor, combine until smooth. Set aside.
2. While the cauliflower is steaming, heat the coconut oil in a large pan. Dice the onion, celery, and carrots then sauté for 5 minutes. Add beef mince and cook until browned.
3. Stir the tomato paste, chicken stock and remaining spices into the mixture. Season to taste with salt and pepper. Simmer until most of the liquid has evaporated (about 8 minutes), stirring occasionally.
4. Pour the mixture into either one large baking dish or evenly into four ramekins.
5. Spread the pureed cauliflower on top. Use a fork to create texture in the cauliflower and drizzle with olive oil. Place under a grill or in the oven for 5-7 minutes until the top turns golden. Sprinkle with fresh parsley and serve.


2 thoughts on “Paleo Shepherd’s Pie

Add yours

  1. Ghee is clarified butter, or butter where the water and milk solids (eg. the proteins that many people are intolerant to, like casein) have been boiled off, leaving just the fat. But it still has the rich, creamy taste of butter – it’s delicious! I use it when frying instead of oil or butter.

    It’s a great was of getting more healthy fats into your diet. It also increases the absorption of other nutrients and is very supportive for digestive problems like reflux or ulcers.

    Ideally it should be organic and from grass-fed cows. I get mine from the Station Street markets in Subiaco or order it online. A large jar is $5-$10 and lasts for ages.


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