Paleo Shepard’s Pie



Fall is here, and with Fall comes a desire to cook more comfort foods that can be baked inside.  I recently had a hankering for Shepard’s Pie, which is actually weird, considering the only Shepard’s Pie I really remember was the one served in the school cafeteria when I was in elementary school. Of course, we did have a bunch of Grandmas that cooked our food, which, considering we were in Pojoaque, New Mexico, meant we often ate red chile cheese enchiladas, chicken enchilada casserole, and hamburgers, which were all usually pretty good.  But we also were tortured with classic cafeteria foods as turkey roll, sloppy Joes, spoiled milk, and Shepard’s Pie.

I think I ate a really, really good Shepard’s Pie when I was college.  Evergreen was known for their fantastic food, at least at the Corner Cafe, the co-op run organic food cafe that I frequented most nights of the week.  All I remember was deliciously roasted carrots, mushrooms, celery, and potatoes, plus the baked mashed potato topping.  But really, why I would suddenly crave a Shepard’s Pie, is kinda out of the blue.

But, in my love for cooking, I decided to pull one a paleo one, off the cuff.

If you have a desire for a quick, easy paleo meal that is satisfying in the comfort food factor, as well  as nutritional factor, look no further!  Here’s the recipe!

Paleo Shepard’s Pie

2 large heads cauliflower

1/2 cup pastured butter

2 pounds grass fed ground beef

1 large onion, diced

4 large carrots, diced

4 large stalks celery, diced

5 cloves garlic, chopped fine

1 lb fresh mushrooms, diced

2 cups fresh basil, or 2 Tbsp. dried basil

1 Tsp oregano

1/2 Tsp. Thyme

salt and pepper to taste

To Prepare:

2013-09-12_20-09-14_548Heat oven to 375 or 400 degrees F.

Steam cauliflower until soft.  Then puree using a food processor, or blender until the consistency of mashed potatoes. Add salt and pepper to taste and 1/2 cup pastured butter to cauliflower.


Brown beef in a large pot until cooked through. Add onions, garlic, carrots, celery, mushrooms, and herbs and saute until carrots and celery are soft.


In a large casserole dish, spread the beef and veggie mixture until evenly distributed.  Top with the cauliflower mixture.  Bake in the oven until the topping starts to brown and internal mixture is bubbly and smelling divine, about 35 to 45 minutes, depending upon your oven.

Serve with a salad, roasted root vegetable, roasted asparagus, roasted brussels sprouts, steamed broccoli, or whatever!  Enjoy!




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