Hazelnut Free Shepherd's Pie with Cauliflower Mash
Comfort food doesn't get much more satisfying than a bubbling skillet of savory lamb filling topped with a cloud of creamy mashed cauliflower. The filling is built on ground lamb, diced carrots, celery, onion, and finely chopped mushrooms, all brought together with bone broth, coconut aminos, and fresh herbs like thyme and rosemary for deep, layered flavor. Arrowroot starch thickens the sauce beautifully without any grain-based thickeners, and coconut oil stands in throughout so there's no butter or dairy to worry about. The cauliflower mash topping gets mashed until completely smooth and creamy, then baked until the peaks turn lightly golden ā it looks and feels just like the classic version. Tree nut concerns can make rich, cozy dishes like this tricky to navigate, but every ingredient here is straightforward and easy to verify at the store. A scatter of fresh parsley over the top before serving adds a little brightness to an otherwise deeply savory dish. This is the kind of weeknight dinner that makes everyone at the table feel genuinely taken care of.
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Learn more āIngredients
4 servings
For the cauliflower mash
- 1 large head cauliflower (about 2 lb), cut into florets
- 3 tbsp coconut oil, divided
- Ā½ tsp salt, plus more to taste
For the filling
- 1 Ā½ 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
- Ā½ tsp ground turmeric
- Ā¼ tsp ground ginger
- Ā½ tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°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 12ā15 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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