Paleo Comfort Food Makeovers: Shepherd’s Pie

  2018-01-19 10:13AM

Fall is here, and It just doesn't get more comforting than a pie crust filled with succulent beef, vegetables, and creamy mashed potatoes. Yeah, it's not paleo. But it can be. You'll get all of the components except the crust but trust us, you won't miss it. Paleo shepherd’s pie really is that good.

Buy this: cauliflower

Not that: mashed potato

Mashed cauliflower is actually a thing now. Thicken it up with a little clarified butter (ghee) and you probably won't even notice a difference in taste. And visually, it looks exactly the same as mashed potatoes…but with some actual nutritional value. Or if cauliflower isn't your thing, give this a try with sweet potatoes instead.

Buy this: chopped spinach

Not that: peas

Peas are a gray area when it comes to the paleo diet. Super strict followers will stay away because they are very starchy. But nothing beats leafy greens like spinach. Spinach is chock full of all kinds of nutrients. So you'll still get that bright pop of color, but with vitamins and minerals the original version lacks.

Buy this: fresh veggies

Not that: canned veggies

To complement the peas in traditional shepherd’s pie, carrots are a popular choice. And they’re paleo, so enjoy! But with the exception of corn, just about any vegetable is fair game. Go for fresh so you can get the maximum benefits.

Buy this: 90% lean chopped meat

Not that: 80% lean chopped meat

Something that's 80% lean may sound pretty good, but it's actually fatty. And while some fat is totally fine, an excessive amount is not. Meat that's 90% lean is just as flavorful and makes for an unbelievably tasty base for your pie.

Ready to give it a shot? We've got a killer recipe for you. Check it out and tell us what you think!

Paleo Shepherd’s Pie


For the top layer -

1 large head of cauliflower, cut into florets

2 tbsp ghee, melted

Salt and pepper, to taste

Optional: parsley, to taste

For the bottom layer -

1 tbsp coconut oil

½ large onion, diced

3 carrots, diced

2 celery stalks, diced

½ cup spinach, chopped

1 lb lean ground beef

2 tbsp tomato paste

1 cup chicken broth

1 tsp dry mustard

¼ tsp cinnamon

Salt and pepper to taste


  1.     Place a couple inches of water in a large pot. Once the water is boiling, place steamer insert and cauliflower florets into the pot and cover. Steam for 12-14 minutes, until tender. Drain and return cauliflower to the pot.
  2.     Add the ghee, mustard, salt, and pepper to the cauliflower, then combine the ingredients until smooth.
  3.     Meanwhile, heat the coconut oil in a large skillet over medium heat. Add the vegetables and saute for 5 minutes. Add in the ground beef and cook until brown.
  4.     Stir the tomato paste, chicken broth, and remaining spices into the meat mixture. Season to taste with salt and pepper. Simmer until most of the liquid has evaporated, stirring occasionally.
  5.     Distribute the meat mixture evenly among 4 ramekins and spread the pureed cauliflower on top. Place under the broiler for 5-7 minutes until the top turns golden. Sprinkle with fresh parsley and serve.

*slightly adapted from Paleo Grubs


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