Paleo Ground Lamb Shepherd’s Pie (Gluten-Free, Dairy-free)
Paleo Ground Lamb Shepherd’s Pie recipe. A healthy, grain-free, dairy-free recipe made with a ground lamb gravy with carrots and green beans, topped in a potato/cauliflower mash.
I have a pretty obvious confession to make: I love shepherd’s pie.
Why is this obvious? Well…
1) Who doesn’t love shepherd’s pie? and
2) I’ve posted a few shepherd’s pie recipes on this blog already.
I recently posted a Whole30 Shepherd’s Pie recipe that is totally Whole30 compliant and made with ground beef and a mashed cauliflower/potato topping. (It’s delish!)
With St. Patrick’ Day around the corner, I’ve been thinking about shepherd’s pie. I can’t be the only one!
This made me think about one of the best Shepherd’s Pies that I have ever had. It was an amazing ground lamb shepherd’s pie from The Front Door Sonny’s Bar and Restaurant in Galway, Ireland.
I found some ground lamb at the grocery store and then decided to recreate the recipe from Ireland here to make a Paleo Shepherd’s Pie.
Ingredients needed to make this Paleo Ground Lamb Shepherd’s Pie recipe:
- garlic powder
- salt and pepper
- coconut cream
- olive oil
- almond milk
- dried parsley
- ground lamb
- dried thyme
- dried rosemary
- green beans
- tapioca flour
- tomato paste
- blackstrap molasses
- chili powder
- strained tomatoes
- chicken stock
How to make ground lamb shepherd’s pie:
Start by making the mashed potato and cauliflower topping.
Boil the cauliflower and potatoes.
Then, add the garlic powder, coconut cream, olive oil, and almond milk to the mash as you mix the boiled cauliflower and potatoes together.
Then, make the shepherd’s pie filling.
Sauté the carrots, onions, and garlic and then add ground lamb along with thyme and rosemary.
Then, add diced green beans. Along with tomato paste, blackstrap molasses, chili powder, and strained tomatoes.
Then you turn the whole thing into a gravy by adding chicken stock.
Combine the filling and the topping.
The very last steps are to pour the filling into a pan, top it with the mashed cauliflower and potato topping, and then add an egg wash on top.
Why use blackstrap molasses?
If you are curious as to why I used blackstrap molasses. It’s for the flavor!
Blackstrap molasses has a really unique taste. It’s rich, a little sweet, and bitter. You can almost taste the minerals in it (there’s a lot of iron, calcium, and magnesium inside). It tastes great in gingerbread muffins, but it also has a taste that I knew would really enhance a meat gravy, like the one in shepherd’s pie gravy filling.
The filling in this Paleo Ground Lamb Shepherd’s Pie is on point! It’s seriously so so good. One of my best shepherd’s pies yet.
To get more info on blackstrap molasses, this article from The Paleo Mom, goes into detail about black strap molasses, how it is made, and how good it is for you.
Other Paleo Shepherd’s Pie recipes you may enjoy:
Paleo Ground Lamb Shepherd’s Pie
Mashed potato topping ingredients:
Shepherd’s pie filling ingredients:
- 1 Tbs olive oil
- 3-4 carrots sliced (this was 2 cups for me)
- 1 onion diced (this was 1 cup for me)
- 3 cloves of garlic diced
- 1 lb ground lamb
- 1/2 tsp black pepper
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 tsp salt
- 1 cup diced green beans (this was about 30 green beans for me)
- 2 Tbs tapioca flour
- 2 Tbs tomato paste (Cento is Paleo)
- 2 Tbs blackstrap molasses
- ½ tsp chili powder
- 1 cup strained tomatoes (Pomi is my favorite)
- 1 cup chicken stock or bone broth
- 1 egg beaten
- Boil the sliced potatoes, and the cauliflower florets in water for 20-25 minutes, until you can easily stab the potatoes with a knife. Set aside.
- Preheat the oven to 400 degrees.
Make the Shepherd’s pie filling:
- Put 1 Tbs of olive oil and 2 cups of sliced carrots into a large pot, mix, and heat over medium-high heat. Sauté the carrots until tender, about 4-5 minutes. Add 1 cup of diced onions and the diced garlic, mix and sauté for 1-2 minutes.
- Reduce the head to medium, add the ground lamb to the pot and mix breaking it up into smaller pieces. Top the ground lamb with 1/2 tsp of black pepper, 1 tsp of salt, 1 tsp of dried thyme, and ½ tsp dried rosemary. Mix and cook until the meat is browned, about 7 minutes.
- Add the diced green beans to the pan and mix.
- Add 2 Tbs of tapioca flour to the meat and mix well. Then add the 2 Tbs of tomato paste, 2 Tbs of blackstrap molasses, and ½ tsp of chili powder to the meat and mix. Add 1 cup of strained tomatoes, mix, and simmer for 2 minutes.
- Add 1 cup of chicken stock or bone broth and simmer until the sauce reduces to a gravy, about 7 minutes.
- Pour the shepherd’s pie filling into a 9 in x 13 in glass dish.
Make the mashed potato topping:
- Put all of the boiled potatoes and cauliflower into a large bowl, top with 1/3 cup almond milk, 2 Tbs coconut cream, 1 Tbs olive oil, ½ tsp garlic powder, 1 tsp dried parsley, ½ salt, ½ pepper and mix.
- Scoop the mashed potatoes onto the filling in the pan, evenly distributing it and then smooth it out with a spatula.
- Whisk 1 egg in a small bowl, brush the top of the mashed potatoes with the whisked egg.
- Bake for 20-25 minutes.
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