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Shepherd's Pie

Shepherd's Pie

This version of shepherd’s pie is made without the traditional starchy potatoes and uses mashed cauliflower instead. It also contains grass fed beef, making it an ultra-healthy alternative to traditional shepherd’s pie. It tastes very close to the original. It also makes for a great presentation.
Cook Time 20 mins
Course Main Course
Cuisine English
Servings 4 Servings


Mashed Cauliflower

  • 1 head cauliflower
  • ½ tsp minced garlic
  • 2 tbsp organic butter
  • ½ tsp salt
  • tsp freshly ground pepper
  • 1  organic egg yolk

Pie Filling

  • 1 tbsp coconut oil or grapeseed oil
  • 2 lbs grass fed ground beef
  • 1 tsp sea salt
  • ½ tsp freshly ground pepper
  • 1 carrot peeled and chopped
  • ½ large onion chopped
  • 2 tbsp organic butter
  • 1 tsp xanthan gum thickener
  • 1 cup organic vegetable broth
  • 1 tsp wheat free Tamari soy sauce
  • ½ cup frozen peas optional


  • Steam cauliflower until soft then transfer to a food processor or blender.
  • Puree the cauliflower with the garlic, butter, salt, pepper, and egg yolk.
  • While the cauliflower is steaming, preheat a large skillet over medium high heat.
  • Add oil to pan with beef. Season meat with salt and pepper and brown with carrot and onion until the meat is no longer pink.
  • In a separate saucepan cook butter and xanthan gum together combining well. Whisk in broth and tamari. Thicken gravy about 1 minute.
  • Add gravy to meat and vegetables and stir in the peas.
  • Preheat broiler to high.
  • Put meat mixture into a rectangular or round baking dish and spread cauliflower over the meat as evenly as possible being careful not to let meat show through.
  • Broil 6 to 8 inches from the heat until potatoes are evenly browned.


NOTE: For Advanced Plan, leave out carrots and peas