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Last Updated on June 4, 2022 by Renee’

AIP, Paleo, Whole 30, Keto, Dairy Free, Gluten Free

Shepherd’s Pie was one of my favorite dishes when I was a kid. My grandmother made it on special occasions. Recently I started craving it.

This AIP Paleo Shepherd’s Pie is a one-pan dish that is so easy to make. A Healthy Whole 30, gluten-free, dairy-free & Low Carb dish too.

Maybe because it’s a comfort food from my past. Not sure, so I decided to make an AIP Paleo version, plus add my own unique flair to it.

My daughter doesn’t like peas so I use green beans (re-intro) instead. Plus I like to throw in as many veggies as I can to make it as nutrient-dense as possible. Of course, you don’t have to if you don’t have them or don’t want them.

If you want, you can always serve a side salad, (not necessary since it has so many veggies). I do this sometimes too! It just depends on my mood & how fancy I want to be! 

Ingredients:

• 2 lbs of ground lamb or grass-fed ground beef (I used grass-fed ground beef)
• 1 chopped red onion
• 1-2 T. minced garlic (can use dried if you don’t have fresh)
• 1 can of organic mushrooms (can use fresh mushrooms if you have them)
• 1 c. frozen organic green beans or green peas (AIP re-intro) optional
• 1 c. frozen organic chopped carrots (leave out for Keto can sub bell pepper)
• 1 chopped zucchini
• 1 chopped squash
• 1 frozen spinach (thawed & drained)
• 1 T of mixed dried herbs (this is my favorite) (optional)
• 1 T. EVOO
• sea salt to taste

Mashed Cauliflower Topping:

• 1 lg. head of Cauliflower coarsely chopped
• 1/4 c. Nutritional Yeast (to taste)
• 1 T. Garlic Powder (or to taste)
• 1 T. Onion Powder (or to taste)
• 3 T. Ghee or Grass-Fed Butter (leave out for AIP, if you need liquid, add bone broth or EVOO to desired consistency)
• sea salt to taste

This Mashed Cauliflower Topping can also be served as a side dish with your favorite meat. My family loves it. Tastes just like Mashed Potatoes! (I personally think they are better!)

Tools Needed:

• Food Processor
• Casserole Dish
• Deep Pan

Directions:

• Preheat Oven to 375*
• Heat pan to med to med-high heat (careful not to reach smoking point) with EVOO. I use a deep pan similar to this.
• Add onions, garlic & ground lamb or beef.
• Saute until brown.
• While browning ground lamb or beef, add water to a different pot, like this one, for boiling or steaming cauliflower.
• Add cauliflower to water & bring to boil. Cook for about 10 min.
• When beef is browned, add herbs, mushrooms, carrots, green beans, zucchini, squash & spinach.
• When cauliflower is done, rinse with cool water, drain.
• Put in a food processor with Ghee or Butter. (leave out for AIP)
• Add sea salt, nutritional yeast, garlic & onion powder to taste. (I like a lot)
• Blend until desired consistency. (you don’t want it too soupy) Add bone broth, Ghee or butter as needed.
• Pour meat mixture into a casserole dish. I use a Pyrex 10″x 15″
• Spread cauliflower mixture on top of the meat mixture
• Cook in the oven for about 20-30 min until browning on top & bubbly.

Serving Suggestion:

*Serve this with a side salad or just by itself.

Look how pretty that is!

*Scroll down for printable recipe card!

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More One-pan dishes you might like:

• AIP Paleo Mediterranean Chicken
• AIP Paleo Spinach Artichoke Chicken Bake
• AIP Paleo Ground Beef and Broccoli
• AIP Paleo Chicken Pot Pie Soup

Paleo Shepherds Pie

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Ingredients

• 2 lbs of ground lamb or grass fed ground beef
• 1 chopped red onion
• 1-2 T. minced garlic (can use dried if you don't have fresh)
• 1 can of organic mushrooms (can use fresh mushrooms if you have them)
• 1 c. frozen organic green beans or green peas
• 1 c. frozen organic chopped carrots
• 1 chopped zucchini
• 1 chopped squash
• 1 frozen spinach (thawed & drained)
• 1 T of mixed dried herbs (this is my favorite)
• 1 T. EVOO
• sea salt to taste
• Mashed Cauliflower Topping:
• 1 lg head of Cauliflower coarsely chopped
• 1/4 c. Nutritional Yeast (to taste)
• 1 T. Garlic Powder (or to taste)
• 1 T. Onion Powder (or to taste)
• 3 T. Ghee or Grass Fed Butter (leave out for AIP, if you need liquid, add bone broth or EVOO to desired consistency)
• sea salt to taste

Instructions

1. Preheat Oven to 375*
2. Heat pan to med (careful not to reach smoking point) with EVOO. I use a deep pan for this.
3. Add onions, garlic & ground beef.
4. Saute until brown.
5. While browning ground beef, add water to a different pot, like this one, for boiling or steaming cauliflower.
6. Add cauliflower to water & bring to boil. Cook for about 10 min.
7. When meat is brown, add herbs, mushrooms, carrots, green beans, zucchini, squash & spinach.
8. When cauliflower is done, rinse with cool water, drain.
9. Put in a food processor with Ghee or Butter. (leave out for AIP)
10. Add sea salt, nutritional yeast, garlic & onion powder to taste. (I like a lot).
11. Blend until desired consistency. (you don't want it too soupy) Add bone broth or more Ghee or butter as needed.
12. Pour meat mixture into casserole dish. I use a Pyrex 10"x 15"
13. Spread Cauliflower mixture on top of meat mixture
14. Cook in the oven for about 20-30 min until browning on top & bubbly.

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  Naturevibe Botanicals Organic Garlic Granules, 2lbs (2 Pack of 1 lb each)
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