Rice 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 topping — and this version delivers every bit of that cozy, stick-to-your-ribs energy without a grain of rice in sight. The topping swaps traditional potato for cauliflower, which gets boiled until completely tender and then mashed with coconut oil into something genuinely silky and rich. The filling is where things really shine: ground lamb is browned and layered with onion, carrots, celery, mushrooms, fresh thyme, and rosemary, then brought together with bone broth thickened by arrowroot starch for a glossy, deeply savory sauce. Coconut aminos and a splash of apple cider vinegar add a subtle depth that makes the whole thing taste like it simmered all afternoon. Turmeric and ginger give the filling a gentle warmth that feels unexpected but completely right. Everything bakes together in one oven-safe skillet until the peaks of the mash turn golden and the edges bubble — which means fewer dishes and maximum drama when you bring it to the table. A scatter of fresh parsley at the end keeps it looking as good as it tastes.
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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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