Legume Free Shepherd's Pie with Cauliflower Mash
Shepherd's pie is the kind of deeply satisfying comfort food that earns its place at the table on a cold night, and this version delivers every bit of that hearty, stick-to-your-ribs warmth. The filling is built on ground lamb, sweet carrots, celery, onion, and finely chopped mushrooms, all simmered in bone broth with fresh thyme and rosemary until the sauce is rich and glossy — thickened with arrowroot starch rather than any flour or legume-based ingredient. Coconut aminos and a splash of apple cider vinegar add a subtle depth that makes the whole thing taste like it's been cooking for hours. Instead of the traditional potato topping, a cloud of whipped cauliflower mash — made creamy with coconut oil — seals in the filling and bakes up golden at the peaks. The swap is genuinely delicious, not just a workaround, and it keeps the dish completely free of the beans, lentils, and peas that sneak into so many cozy one-pan meals. Everything goes into a single oven-safe skillet, so cleanup is minimal and the presentation is rustic and beautiful straight from the pan. A scatter of fresh parsley at the end is all it needs.
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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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