Yeast Free Shepherd's Pie with Cauliflower Mash
Shepherd's pie is one of those deeply satisfying comfort dishes that feels like a warm hug on a cold night, and this version delivers every bit of that cozy, hearty energy. The filling is built on ground lamb slow-cooked with carrots, celery, onion, mushrooms, and a fragrant blend of thyme, rosemary, turmeric, and ginger ā all brought together with bone broth thickened by arrowroot starch instead of flour. Coconut aminos and a splash of apple cider vinegar add a savory, slightly tangy depth that makes the sauce genuinely craveable. The topping swaps traditional mashed potatoes for a silky cauliflower mash made with coconut oil, which browns beautifully in the oven and holds up just as well as the classic version. Because every ingredient here is naturally free from yeast and fermented additives beyond the vinegar, there's no need to scrutinize labels or worry about hidden leavening agents sneaking into your dinner. The whole thing bakes in a single oven-safe skillet, so cleanup is minimal and the presentation is rustic in the best possible way. Finish it with a scatter of fresh parsley and you've got a showstopper that happens to be as clean and straightforward as comfort food gets.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!