Paleo Shepherds Pie Recipe

Name: Paleo Shepherds Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large head cauliflower florets, chopped; 4 tablespoons duck fat / lard / tallow, coconut oil (or other quality fat); 1 teaspoon ground cumin; 1 brown onion, diced; 4 garlic cloves, diced; 2 celery sticks, diced; 2 medium carrots, diced; 600 g lamb or grass fed beef mince; 50 grams chicken liver or other liver chopped fine; 1 teaspoon thyme leaves, chopped; 80 ml dry red wine (optional); 375 ml beef stock or chicken stock; 21/2 tablespoons tomato paste; 3 tablespoons flat leaf parsley, roughly chopped

Servings: persons

1 large head cauliflower florets, chopped
4 tablespoons duck fat / lard / tallow, coconut oil (or other quality fat)
1 teaspoon ground cumin
1 brown onion, diced
4 garlic cloves, diced
2 celery sticks, diced
2 medium carrots, diced
600 g lamb or grass fed beef mince
50 grams chicken liver or other liver chopped fine
1 teaspoon thyme leaves, chopped
80 ml dry red wine (optional)
375 ml beef stock or chicken stock
21/2 tablespoons tomato paste
3 tablespoons flat leaf parsley, roughly chopped

1
Preheat the oven to 180u00b0C.
2
Fill a large saucepan with water and bring to the boil, then add the cauliflower and boil until the cauliflower is tender, about 10 minutes. Drain the cooked cauliflower in a colander and set aside.
3
Heat 2 tablespoons of fat or oil in a large frying pan or saucepan over medium to high heat. Add the cumin, onions, garlic, celery and carrots and cook for 5 minutes or until they soften and begin to brown. Add the lamb mince and cook until browned. Add the tomato paste and thyme and cook for 1 minute, then pour in the wine and stock and simmer for 10 minutes, stirring occasionally. Add the livers and turn off heat and stir through. Season with sea salt and freshly cracked pepper.
4
Meanwhile, place the cooked cauliflower in the food processor and blend until smooth. Blend 2 tablespoons of fat/oil through the puree and season to taste with salt and pepper.
5
To assemble, spread the meat mixture into the base of an ovenproof dish. Top with the cauliflower puree and smooth the top out evenly. Bake the pie in the oven for 30 minutes, or until lightly golden.

886

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large head cauliflower florets, chopped, 4 tablespoons duck fat / lard / tallow, coconut oil (or other quality fat), 1 teaspoon ground cumin, 1 brown onion, diced, and more.

Yes, Paleo Shepherds Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Paleo Shepherds Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions