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Shepherd’s Pie

Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 people

Ingredients
  

For the Filling

  • 1 lb ground turkey or grass-fed beef
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 cup frozen peas
  • 1 cup unsweetened chicken or vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon coconut aminos
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

For the Mashed Topping

  • 2 lbs cauliflower florets or use white sweet potatoes for extra creaminess
  • 2 tablespoons olive oil or avocado oil
  • 1/4 cup unsweetened coconut milk from a can
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions
 

Prepare the Topping

  • Steam or boil cauliflower florets until soft (about 8-10 minutes).
  • Drain well, then blend with olive oil, coconut milk, garlic powder, salt, and pepper until smooth. Set aside.

Cook the Filling

  • In a large skillet, heat a drizzle of olive oil over medium heat.
  • Sauté onion and garlic until fragrant (2-3 minutes).
  • Add ground turkey or beef, breaking it up with a spatula. Cook until browned.
  • Stir in carrots, celery, peas, thyme, smoked paprika, salt, and pepper.
  • Add tomato paste and coconut aminos, mixing well. Pour in broth and simmer for 5-7 minutes until slightly thickened.

Assemble the Pie

  • Preheat the oven to 375°F (190°C).
  • Spread the filling evenly in a 9x9 baking dish.
  • Top with the mashed cauliflower, smoothing with a spatula.

Bake

  • Bake for 25-30 minutes, or until the topping is lightly golden.

Serve

  • Let cool for 5 minutes before serving. Enjoy the comforting flavors guilt-free!