Pecan 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 low and slow with ground lamb, carrots, celery, mushrooms, and a deeply flavored sauce made from bone broth, coconut aminos, and apple cider vinegar — no mystery ingredients, no hidden nut-based thickeners. Arrowroot starch does the thickening here, pulling the sauce into a glossy, spoon-coating consistency that holds everything together beautifully. Fresh thyme, rosemary, turmeric, and ginger give the filling a warmth and complexity that makes the whole kitchen smell incredible while it bakes. The cauliflower mash on top gets whipped smooth with coconut oil, then turns lightly golden in the oven for that classic shepherd's pie finish. Every component is straightforward and tree-nut-free by nature, so there's no need to swap anything out or second-guess the ingredient list. Finish it with a scatter of fresh parsley and let it rest just long enough before you dig in — if you can wait that long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!