Paleo Shepherd's Pie with Ground Lamb
A healthy, grain-free recipe made with a ground lamb gravy with carrots and green beans, topped in a potato/cauliflower mash.
Prep Time30 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Main Course
Cuisine: Irish
Servings: 6
Mashed potato topping ingredients:
- 6-8 medium potatoes cut into 1 inch slices
- ½ of a head of cauliflower cut into smaller florets
- ½ tsp garlic powder
- 1/2 tsp ground black pepper
- ½ tsp salt
- 2 Tbs canned coconut cream (Savoy tastes great, and has no preservatives)
- 1 Tbs olive oil
- 1/3 cup almond milk
- 1 tsp dried parsley
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.
- Instead of coconut cream, you can use any non dairy creamer or plant based heavy whipping cream.
- Instead of almond milk, you can use any non dairy milk.
- Instead of ground lamb, you can use ground beef.
- Instead of green beans, you can use peas ( though these aren't Paleo or Whole30)
- Instead of tapioca flour, you can use arrowroot flour.
Calories: 549kcal | Carbohydrates: 60g | Protein: 22g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 84mg | Sodium: 862mg | Potassium: 1725mg | Fiber: 9g | Sugar: 13g | Vitamin A: 5492IU | Vitamin C: 76mg | Calcium: 130mg | Iron: 5mg