Gelatin Free Shepherd's Pie with Cauliflower Mash
Shepherd's pie is one of those deeply satisfying comfort dishes that feels like it was made for cold evenings, and this version delivers every bit of that hearty, stick-to-your-ribs warmth. The filling is built on ground lamb, diced carrots, celery, mushrooms, and a savory sauce thickened with arrowroot starch and bone broth — no gelatin-containing packets or store-bought gravies needed, which is where hidden animal-derived setting agents often sneak in. Coconut aminos and a splash of apple cider vinegar add a subtle depth that makes the sauce taste like it simmered all afternoon, even on a weeknight. Fresh thyme, rosemary, turmeric, and ginger layer in warmth and complexity without relying on any pre-mixed seasoning blends that might contain unexpected additives. Instead of the traditional potato topping, a cloud of coconut oil–mashed cauliflower goes on top, turning golden at the peaks in the oven while the filling bubbles up around the edges. The whole thing comes together in one oven-safe skillet, which means less cleanup and a beautiful presentation straight from pan to table. Finish it with a scatter of fresh parsley and you have a showstopper that tastes completely classic.
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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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