Sesame 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, diced carrots, celery, onion, and finely chopped mushrooms, all brought together with bone broth, coconut aminos, and fresh herbs like thyme and rosemary — so every bite is deeply savory and aromatic. Coconut aminos stand in for traditional soy-based sauces here, which is a smart swap that keeps the dish completely free of sesame-adjacent condiments that often sneak hidden sesame into the mix. Arrowroot starch thickens the sauce naturally, giving you that glossy, rich gravy without any questionable additives. The cauliflower mash topping gets whipped smooth with coconut oil until it's genuinely luxurious — no one is going to miss the potatoes. Everything bakes together in one oven-safe skillet until the peaks of the mash turn golden and the filling bubbles up at the edges, which is honestly one of the most rewarding things you can pull out of an oven. A scatter of fresh parsley at the end keeps it bright and just a little bit fancy.
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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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