Shepherd’s Pie is one of those meals that has the ability to wrap its arms around you and make everything feel all warm and fuzzy inside. And with a name like Shepherd’s Pie one may picture those arms to be soft, little, fuzzy, white sheep arms. …or maybe that’s just me. If we want to be completely accurate, the name of this dish really should be called Cottage Pie. Shepherd’s Pie is reserved for a pie made with lamb, implying that the sheep were in great danger of the shepherd’s killing them and turning them into dinner! …and that doesn’t feel very warm and fuzzy.
But seriously, this Shepherd’s Pie is a fabulous beef version of the more original version made with lamb, but we’ll still call it Shepherd’s Pie. I make this pie with cauliflower puree instead of potatoes and with homemade bone broth. The ingredients are clean and nourishing making this a great meal for those of you wanting to encourage gut health.
My family loves this dish, sheep arms and all! I hope you will as well!
- 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
- Preheat oven to 350°
- Cut cauliflower into large florets.
- Chop carrots, celery and onion into small pieces. (No need to peel carrots)
- Steam cauliflower in a large pot using a metal colander
- While cauliflower is cooking, place coconut oil in a large frying pan with carrots, celery and onion
- Season vegetables with Celtic Sea Salt and garlic powder
- Let the vegetables cook for several minutes until slightly tender.
- Add ground beef to vegetables and cook through until browned.
- Drain the fat into a can or heat stable container.
- Season beef with mustard seed, cinnamon, clove, salt and garlic powder.
- Add tomato paste or ketchup and bone broth
- Allow to simmer for 10-15 minutes
- While beef is simmering, place the steamed cauliflower into a blender.
- 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
- Transfer beef mixture to a large oven safe dish.
- Top with cauliflower puree
- Change oven to broil. Place into oven until top has turned a golden brown.
- garnish with fresh parsley
Warm Fuzzy Feelings,
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