Shepherd's Pie {Paleo, Gluten-Free}
  • 1-1/2 tbsp oil/fat of choice (olive/avocado oil, ghee, bacon fat, tallow - I used 1 T Kasandrinos olive oil + ½ T butter)
  • 1 lb. ground beef - or turkey/lamb
  • 3 cups cauliflower/potato mash, seasoned & whipped, ready to eat (I use 1 head of steamed cauliflower + 2 boiled potatoes)
  • 1 heaping cup diced onion (about ½ large onion)
  • 1 cup diced carrots (about 2-4 carrots)
  • 1 cup diced celery
  • 1 cup sliced baby portobello OR button mushrooms (about 5-6)
  • ⅔ cup frozen peas (opt.)
  • 3 garlic cloves, grated or minced
  • ¾ cup beef broth
  • ⅓ cup red wine
  • 2 tbsp tomato paste
  • 1 tbsp worcestershire sauce (I use this gluten-free, organic brand)
  • 1 tsp honey (opt.)
  • 2 tsp fresh thyme leaves, chopped
  • ½ tsp dried rosemary
  • 1 bay leaf
  • Sea salt, to taste
  • Freshly ground black pepper
  1. Preheat oven to 400. Melt oil in iron skillet over medium to med-high heat.
  2. Sauté carrots for 3 mins with a pinch of salt. Add onions/celery + another pinch of salt, and sauté another 5-7 mins until translucent.
  3. Add ground beef/turkey and thoroughly mix to break up meat and incorporate veggies throughout.
  4. Add remaining ingredients - beef broth, red wine, tomato paste, worcestershire, honey (if using), herbs, garlic, mushrooms, peas (is using), and freshly cracked black pepper, stirring to coat meat. Be sure to fully dissolve dollops of tomato paste.
  5. Once fully incorporated, push meat & veggie mixture to outer edges of skillet & cook until liquid pooled in center has reduced to almost nothing.
  6. Remove skillet from heat and add salt & pepper as needed - this will be the last chance you get to season the filling, so, do NOT be afraid to season your food!
  7. Use a spatula to spread cauli/potato mash on top. Evenly spread all the way to the edges of the skillet and use your spatula or fork to create a swirled pattern on top of the mash.
  8. Place skillet in oven and bake for 20-25 mins. (I did 20 mins & turned the broiler on for the last 2 mins to get that nice golden-brown "crust.")
  9. ENJOY!
Recipe by Merit + Fork at