Macadamia 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, sweet carrots, celery, mushrooms, and a deeply flavored sauce made with bone broth, coconut aminos, and a touch of apple cider vinegar ā all thickened naturally with arrowroot starch. Warm spices like turmeric and ginger, plus fresh thyme and rosemary, give it a complexity that tastes like it took all day even though it absolutely didn't. The cauliflower mash on top gets silky smooth with coconut oil, bakes up golden at the peaks, and seals in all that savory goodness underneath. Every single ingredient here is straightforward and easy to source, so there's no need to scan labels or worry about hidden nut-based oils sneaking into your dinner. It's the kind of hearty, nourishing meal that works just as well for a weeknight as it does for a cozy weekend gathering, and the whole thing comes together in one oven-safe skillet for easy cleanup.
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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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