Lupin 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 mash — and this version swaps the traditional potato topping for whipped cauliflower, making it a smart choice for anyone navigating grain-free or legume-free eating without sacrificing an ounce of heartiness. The filling is built on ground lamb, diced carrots, celery, onion, and finely chopped mushrooms, all simmered in bone broth thickened with arrowroot starch for a rich, glossy sauce that clings to every bite. Coconut aminos and apple cider vinegar add a subtle depth that makes the whole thing taste like it's been cooking all day, even though it comes together in a single oven-safe skillet. Fresh thyme, rosemary, turmeric, and ginger round out the seasoning in a way that feels warming and complex without relying on any packaged spice blends or sauces that might carry hidden ingredients. The cauliflower mash is beaten smooth with coconut oil until it's genuinely creamy — no grainy texture, no compromise. Once it goes into the oven, the peaks turn golden while the filling bubbles up at the edges, and the whole kitchen smells absolutely incredible. Finish with a scatter of fresh parsley and let it rest just long enough to serve cleanly.
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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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