Beef Free Shepherd's Pie with Cauliflower Mash
Shepherd's pie is one of those deeply satisfying comfort dishes that feels like a hug in a bowl, and this version delivers every bit of that cozy, hearty energy. Ground lamb is the star of the filling, which means it's naturally free from beef while still bringing rich, savory depth to every bite. The filling is loaded with onion, carrots, celery, and finely chopped mushrooms, all simmered together with bone broth, coconut aminos, fresh thyme, and rosemary until the sauce is thick and glossy. A touch of turmeric and ginger adds a subtle warmth that makes the whole thing taste like it's been slow-cooked for hours. Instead of the traditional potato topping, a creamy cauliflower mash — whipped smooth with coconut oil — gets spread over the filling and baked until golden at the peaks and bubbling at the edges. It's the kind of dish that looks impressive straight out of the oven but comes together in a single oven-safe skillet, which means fewer dishes and more time to enjoy it. Finish with a scatter of fresh parsley and you've got a weeknight dinner that genuinely earns a spot in the regular rotation.
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Learn more →Ingredients
4 servings
For the cauliflower mash
- 1 large head cauliflower (about 2 lb), cut into florets
- 3 tbsp coconut oil, divided
- ½ tsp salt, plus more to taste
For the filling
- 1 ½ lb ground lamb
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 cup mushrooms, finely chopped
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 cup bone broth
- 1 tbsp arrowroot starch
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Bring a large pot of salted water to a boil. Add the cauliflower florets and cook until completely tender and easily pierced with a fork, about 12–15 minutes. Drain thoroughly and return to the pot.
- 2
Add 2 tbsp of the coconut oil and 1/2 tsp salt to the drained cauliflower. Mash with a potato masher or beat with a hand mixer until smooth and creamy, with no large lumps remaining. Taste and adjust salt. Set aside.
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