High Fructose Corn Syrup Free Shepherd's Pie with Cauliflower Mash
Shepherd's pie is one of those deeply satisfying comfort dishes that can quietly hide a surprising number of processed ingredients — from sweetened sauces to thickeners loaded with corn-derived additives. This version keeps everything clean and whole-food from start to finish, so you know exactly what's going into every layer. Ground lamb is browned and built into a rich, savory filling with carrots, celery, mushrooms, and fresh herbs, then deepened with coconut aminos and apple cider vinegar instead of any bottled sauces that might sneak in unwanted sweeteners. Arrowroot starch thickens the bone broth gravy naturally, giving you that glossy, spoon-coating sauce without any corn starch or mystery additives. The topping swaps traditional mashed potatoes for a creamy cauliflower mash made with coconut oil, which keeps things just as cozy and indulgent-feeling while staying completely on track. Turmeric and ginger add a subtle warmth to the filling that makes the whole dish taste like it's been simmering all day, even though the steps are totally manageable. It comes out of the oven bubbling at the edges and golden on top — the kind of meal that earns a permanent spot in your weeknight rotation.
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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
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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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