Shepherd's Pie (Paleo)
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 pounds grass fed ground beef
  • 6 organic carrots
  • 4 celery stalks
  • 1 organic yellow onion
  • 2 heads organic cauliflower
  • ¾ cup homemade bone broth or filtered water
  • ½ cup tomato paste or unsweetened ketchup
  • 2 tablespoons organic pasture raised butter or ghee
  • 4 teaspoons ground mustard seed
  • 1½ teaspoons cinnamon
  • ½ teaspoon ground clove
  • ½ teaspoon turmeric (optional)
  • garlic powder to taste
  • fresh parsley for garnish
  • 2 tablespoons organic unrefined coconut oil for frying
  • Celtic Sea Salt and ground black pepper to taste
  1. Preheat oven to 350°
  2. Cut cauliflower into large florets.
  3. Chop carrots, celery and onion into small pieces. (No need to peel carrots)
  4. Steam cauliflower in a large pot using a metal colander
  5. While cauliflower is cooking, place coconut oil in a large frying pan with carrots, celery and onion
  6. Season vegetables with Celtic Sea Salt and garlic powder
  7. Let the vegetables cook for several minutes until slightly tender.
  8. Add ground beef to vegetables and cook through until browned.
  9. Drain the fat into a can or heat stable container.
  10. Season beef with mustard seed, cinnamon, clove, salt and garlic powder.
  11. Add tomato paste or ketchup and bone broth
  12. Allow to simmer for 10-15 minutes
  13. While beef is simmering, place the steamed cauliflower into a blender.
  14. Add 1-2 tablespoons bone broth or water, butter (optional) and season with Celtic Sea Salt and ground pepper. Blend until large pieces are just blended. DO NOT OVER BLEND
  15. Transfer beef mixture to a large oven safe dish.
  16. Top with cauliflower puree
  17. Change oven to broil. Place into oven until top has turned a golden brown.
  18. garnish with fresh parsley
Recipe by Sharla Ember at