Eggless Shepherd's Pie with Cauliflower Mash
Shepherd's pie is the kind of deeply satisfying comfort food that earns a permanent spot in your dinner rotation, and this version delivers every bit of that hearty, slow-cooked flavor without relying on eggs at any point in the process. The filling is built on browned ground lamb layered with onion, carrots, celery, mushrooms, and a fragrant blend of thyme, rosemary, turmeric, and ginger — all pulled together with bone broth thickened by arrowroot starch for a glossy, rich sauce. Coconut aminos and a splash of apple cider vinegar add a subtle savory depth that makes the whole thing taste like it simmered for hours. Instead of the traditional buttery potato topping, a cloud of whipped cauliflower mash — made creamy with coconut oil — seals in the filling and bakes up golden at the peaks. It's a smart swap that keeps the dish naturally egg-free from start to finish without any awkward workarounds or specialty products. The whole thing goes from stovetop to oven in one skillet, which means less cleanup and more time enjoying a bubbling, golden-topped dinner that genuinely tastes like a hug. A scatter of fresh parsley right before serving adds a bright finish that ties everything together beautifully.
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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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