Wheat Free Shepherd's Pie with Cauliflower Mash
Shepherd's pie is one of those deeply satisfying comfort dishes that can feel off-limits when you're avoiding wheat, mostly because traditional versions rely on flour to thicken the filling and sometimes sneak gluten into the gravy base. This version sidesteps all of that without sacrificing any of the richness you're after. The filling gets its glossy, spoon-coating sauce from arrowroot starch whisked into bone broth, while coconut aminos stand in for any soy or Worcestershire-style sauces that might otherwise cause concern. Ground lamb is layered with carrots, celery, mushrooms, and a warming blend of turmeric, ginger, thyme, and rosemary, so every bite is deeply savory and fragrant. Instead of the usual potato topping, a cloud of whipped cauliflower mash — made creamy with coconut oil — seals everything in and turns golden at the peaks in the oven. The result is a hearty, bubbling skillet dinner that tastes completely indulgent and comes together with straightforward pantry staples. 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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