Description
A paleo-friendly take on classic shepherd’s pie made with seasoned grass-fed beef and vegetables, topped with creamy cauliflower mash instead of potatoes. It’s hearty, comforting, and naturally gluten free.
Ingredients
- 1 head cauliflower
- 1 lbs grass fed ground beef
- 1/2 cup onion, chopped
- 5 cloves garlic, chopped
- 1 zucchini, shredded
- 1 carrot, shredded
- 1 teaspoon chili powder
- 1 teaspoon fine Himalayan salt
- Olive oil or coconut oil for cooking
- Optional: parmesan cheese for topping
Instructions
- Preheat the oven to 350°F (175°C).
- Steam the cauliflower until very tender (a pressure cooker or steamer works well).
- Heat olive oil or coconut oil in a pan and stir fry the chopped onion, garlic, shredded zucchini, and shredded carrot until softened.
- Add the ground beef, chili powder, and Himalayan salt. Cook until the beef is browned and fully cooked.
- Place the steamed cauliflower in a blender and puree until smooth and creamy. Optional: blend in roasted garlic for additional flavor.
- Spread the meat and vegetable mixture evenly into an 8×8 glass baking dish.
- Spoon and spread the cauliflower puree evenly over the meat layer. Sprinkle with parmesan cheese if desired.
- Bake for about 30 minutes until heated through and lightly golden on top.
- Let the dish cool for 5 minutes before serving.
Notes
- For extra flavor, mix roasted garlic into the cauliflower mash.
- Parmesan cheese is optional and can be omitted for a strict paleo or dairy-free version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This dish reheats well and can be portioned for meal prep.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Bake
- Cuisine: British-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 70 mg
