Peanut Free Shepherd's Pie with Cauliflower Mash
Comfort food doesn't get much more satisfying than a bubbling skillet of savory meat filling topped with a cloud of creamy mash, and this version delivers every bit of that cozy, stick-to-your-ribs energy. Ground lamb is browned with onion, carrots, celery, and mushrooms, then simmered in a rich bone broth sauce seasoned with fresh thyme, rosemary, turmeric, and ginger — layers of flavor that make the whole kitchen smell incredible. Instead of the traditional potato topping, cauliflower florets are boiled until tender and mashed smooth with coconut oil, creating a lighter crown that still gets beautifully golden in the oven. Coconut aminos and apple cider vinegar add a subtle depth to the filling without any soy or wheat-based sauces, so the ingredient list stays clean and straightforward. For anyone navigating nut allergies, this recipe is naturally free of peanuts and tree nuts from start to finish — no swaps needed, no label-scanning required. Everything comes together in a single oven-safe skillet, which means less cleanup and a genuinely impressive dish you can bring straight to the table. A scatter of fresh parsley at the end adds a little brightness to what is otherwise a deeply warming, crowd-pleasing meal.
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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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