Gluten Free Shepherd's Pie with Cauliflower Mash
Shepherd's pie is one of those deeply satisfying comfort dishes that can feel off-limits when you're avoiding gluten, especially with traditional gravies thickened by flour and store-bought broths loaded with hidden additives. This version sidesteps all of that without sacrificing an ounce of richness. The filling gets its glossy, spoonable sauce from arrowroot starch whisked into bone broth, and coconut aminos stand in for any soy-based seasoning, keeping every ingredient clean and naturally free of gluten. Ground lamb is browned with onion, carrot, celery, and mushrooms, then layered with warm spices like turmeric, ginger, thyme, and rosemary that make the whole kitchen smell incredible. Instead of a buttery potato crust, a cloud of coconut-oil-mashed cauliflower goes on top and bakes until the peaks turn golden and the filling bubbles up at the edges. It's hearty, deeply savory, and genuinely hard to believe it comes together in one oven-safe skillet. A scatter of fresh parsley at the end keeps things bright and makes it look as good as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!