Carrageenan Free Shepherd's Pie with Cauliflower Mash
Shepherd's pie is the kind of deeply satisfying comfort food that earns a permanent spot in the dinner rotation, and this version delivers every bit of that hearty, slow-cooked flavor without relying on any of the thickeners or processed ingredients that can sneak carrageenan into your bowl. Ground lamb is browned until rich and savory, then layered with onion, carrots, celery, and mushrooms in a glossy sauce built from bone broth and arrowroot starch — a clean, effective thickener that does the job beautifully. Coconut aminos and a splash of apple cider vinegar add depth and a subtle brightness that makes the filling taste like it simmered all afternoon. Fresh thyme, rosemary, turmeric, and ginger round out the seasoning in a way that feels warming and complex without being fussy. Instead of the traditional potato topping, cauliflower florets are boiled until completely tender and mashed with coconut oil into something genuinely creamy and cloud-like. The whole thing goes into a hot oven until the peaks of the mash turn golden and the filling bubbles up at the edges — that visual alone is worth the effort. It's a full, nourishing meal that proves clean-ingredient cooking doesn't have to sacrifice an ounce of comfort.
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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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