Paleo Shepherd’s Pie with cauliflower mash.

This Paleo Shepherd’s Pie features a savory filling of ground beef (or lamb), carrots, celery, and onions, seasoned with tomato paste, chicken broth, and spices like cinnamon and clove. It’s topped with a creamy cauliflower mash, making it a healthier alternative to traditional mashed potatoes. The dish is baked until the top is golden and crispy, creating a comforting and hearty meal.

To complement this dish, serve it with a side of roasted Brussels sprouts or a fresh green salad with a light vinaigrette. A glass of robust red wine, like a Cabernet Sauvignon, pairs beautifully with the rich flavors. 

Ingredients

For the Topping

• 1 large head of cauliflower, cut into florets
• 2 tablespoons ghee, melted
• 1 teaspoon spicy Paleo mustard
• Salt and freshly ground black pepper, to taste
• Fresh parsley, to garnish
• Paprika for sprinkling

For the Filling

• 1 tablespoon coconut oil
• 1/2 large onion, diced
• 3 carrots, diced
• 2 celery stalks, diced
• 1 pound lean ground beef (or lamb for a traditional shepherd’s pie)
• 2 tablespoons tomato paste
• 1 cup chicken broth
• 1 teaspoon dry mustard
• 1/8 teaspoon cinnamon
• 1/8 teaspoon ground clove (optional)
• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the Topping
   • Steam the cauliflower florets until tender (about 12-14 minutes).
   • Drain and return the cauliflower to the pot. Add the ghee, mustard, salt, and pepper.
   • Blend the mixture until smooth using an immersion blender or food processor. Set aside.
2. Prepare the Filling
   • Heat the coconut oil in a large skillet over medium heat.
   • Add the onion, celery, and carrots, and sauté for about 5 minutes until they start to soften.
   • Add the ground beef and cook until browned.
   • Stir in the tomato paste, chicken broth, dry mustard, cinnamon, ground clove if using, salt, and pepper.
   • Cook until most of the broth has evaporated and the mixture is thickened.
3. Assemble the Pie
   • Preheat your oven to 400°F (200°C).
   • Spread the meat mixture evenly in a baking dish or individual ramekins.
   • Top with the cauliflower mash, spreading it out evenly.
   • Use a fork to create texture on the cauliflower topping, which will brown nicely under the broiler. Sprinkle with paprika (optional)
   • Bake for about 5 minutes, or until the top is golden and crispy.
4. Serve
   • Garnish with fresh parsley and serve hot.