Shepard’s Pie

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5 from 2 reviews



For the topping

  • 32 ounces frozen cauliflower
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 egg

For the ground beef mixture

  • 1 tablespoon ghee
  • 1/2 yellow onion, minced
  • 2 pounds ground beef
  • 2 teaspoon salt, divided
  • 3 garlic cloves, minced
  • 16 ounces frozen peas & carrots
  • 10 ounces frozen mushrooms
  • 16 ounces beef bone broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 tablespoons tomato paste
  • 2 tablespoons coconut aminos
  • 3 tablespoons tapioca flour
  • 1/2 teaspoon black pepper
  • fresh parsley, for garnish


  1. Preheat oven 400 degrees F. Grease large baking dish (9×11 or something similar).
  2. Steam cauliflower until fork tender. Add to a high speed blender and blend until combined. Then salt, garlic powder, black pepper, and egg. Blend once more until smooth, set aside.
  3. While the cauliflower is cooking, place a large (deep) sauté pan over medium heat. Add ghee and onion then sauté for 5 minutes. Add ground beef then use a wooden spatula to break into small pieces. Add 1 teaspoon of salt and cook until no pink remains. Add garlic and cook for another 2 minutes, until the garlic is fragrant.
  4. Add in the peas & carrots, mushrooms, broth, thyme, rosemary, tomato paste, coconut aminos, and 1 last teaspoon of salt then mix until completely combined. Cover to steam the veggies and bring mixture to a low boil. After about 8 minutes, remove the lid and add it the tapioca flour 1 tablespoon at a time, completely dissolving the tapioca flour before adding the next tablespoon. Once combined, taste to see if the mixture needs any more salt, then add the black pepper and mix once more.
  5. Pour into greased baking dish and smooth throughout. Pour the cauliflower mixture on top and use a spoon to evenly spread throughout the dish. Place in oven to bake for 40 minutes.
  6. Let rest for 10 minute before serving. Top with chopped parsley then eat up, hunny bunny!