Soy Free Shepherd's Pie with Cauliflower Mash
Few comfort foods hit as hard as a bubbling shepherd's pie pulled straight from the oven, and this version delivers all that hearty, soul-warming satisfaction without a drop of soy in sight. The filling is built on ground lamb braised with carrots, celery, mushrooms, and a deeply savory sauce made with coconut aminos and bone broth ā a smart swap that brings rich, umami depth without any of the soy-based ingredients you'd typically find in a classic recipe. Arrowroot starch thickens everything into a glossy, spoonable gravy that clings to every bite. Instead of the usual mashed potato crown, cauliflower florets are boiled until completely tender, then mashed with coconut oil into a creamy, cloud-like topping that browns beautifully in the oven. Fresh thyme, rosemary, turmeric, and ginger weave through the filling, making the whole dish smell incredible while it bakes. The fact that it all comes together in a single oven-safe skillet means less cleanup and more time at the table. Finish it with a scatter of fresh parsley and you've got a showstopper that's as nourishing as it is deeply satisfying.
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Learn more āIngredients
4 servings
For the cauliflower mash
- 1 large head cauliflower (about 2 lb), cut into florets
- 3 tbsp coconut oil, divided
- Ā½ tsp salt, plus more to taste
For the filling
- 1 Ā½ 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
- Ā½ tsp ground turmeric
- Ā¼ tsp ground ginger
- Ā½ tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°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 12ā15 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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