Nightshade Free Shepherd's Pie with Cauliflower Mash
Shepherd's pie is one of those deeply comforting, cold-weather dishes that can feel completely off the table when you're avoiding nightshades — traditional versions often sneak in tomato paste or Worcestershire sauce, and the classic potato topping is a hard no. This version solves all of that without sacrificing any of the soul. The filling is built on ground lamb, sweet carrots, celery, and earthy mushrooms, with coconut aminos and apple cider vinegar doing the heavy lifting for depth and a subtle savory tang. Arrowroot starch thickens the bone broth sauce into something glossy and rich, while fresh thyme and rosemary keep every bite fragrant and herbaceous. Instead of mashed potatoes, a cloud of whipped cauliflower — made creamy with coconut oil — goes on top and bakes until golden at the peaks. It's the kind of dish that looks impressive straight out of the oven but comes together in a single skillet, which means less cleanup and more time to actually enjoy dinner. A scatter of fresh parsley at the end adds a little brightness that ties the whole thing together beautifully.
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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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