Cashew Free Shepherd's Pie with Cauliflower Mash

Total time1 hr 20 min

Prep time25 min

Cook time55 min

5.0

(21)

Cashew Free Shepherd's Pie with Cauliflower Mash

Comfort food doesn't get much more satisfying than a bubbling skillet of savory lamb and vegetables topped with a cloud of creamy mash — and this version delivers every bit of that cozy, stick-to-your-ribs feeling. The topping swaps traditional potato for cauliflower blended with coconut oil, giving you something genuinely silky and rich without relying on dairy or any tree nut-based ingredients that can sneak into store-bought shortcuts. The filling is built on ground lamb, diced carrots, celery, onion, and finely chopped mushrooms, all brought together with bone broth thickened by arrowroot starch for a glossy, deeply savory sauce. Coconut aminos and apple cider vinegar add a subtle umami depth and brightness that makes the whole thing taste like it simmered all afternoon. Fresh thyme, rosemary, turmeric, and ginger layer in warmth and complexity without overwhelming the natural richness of the lamb. Everything goes into one oven-safe skillet, so cleanup is minimal and the golden, lightly crisped mash topping comes straight to the table looking like something from a proper Sunday dinner. A scatter of fresh parsley at the end keeps it feeling bright and finished.

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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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