Honey Free Shepherd's Pie with Cauliflower Mash
Shepherd's pie is the kind of deeply satisfying, cold-weather comfort food that earns a permanent spot in your dinner rotation, and this version delivers every bit of that hearty, stick-to-your-ribs appeal. The filling layers ground lamb with carrots, celery, mushrooms, and a fragrant hit of fresh thyme and rosemary, all brought together in a savory sauce built from bone broth and coconut aminos. Apple cider vinegar adds a subtle brightness that keeps the richness in check, while arrowroot starch thickens everything into a glossy, spoonable gravy without any grain-based thickeners. Instead of the classic potato topping, a cloud of whipped cauliflower mash — made creamy with coconut oil — seals the filling and bakes up golden at the peaks. Every ingredient in this recipe is naturally free from added sweeteners, so there's no need to scrutinize labels or swap anything out. It's a genuinely wholesome, flavor-packed meal that happens to fit a no-added-sweetener approach without feeling like a compromise in the slightest.
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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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