Shepherd’s Pie
Savory and tender beef stew is topped with a creamy and rich cauliflower puree for a low carb version of the classic cottage pie!
Servings: 4
Calories: 622kcal
Ingredients
Cauliflower Puree
- 2 cups cauliflower 1 cauliflower cored and broken into florets
- 4 tablespoons butter or 2 tablespoons butter flavored coconut oil and 2 tablespoons coconut cream, if dairy-free
- 1/2 cup chicken stock or vegetable stock if vegetarian
- 1/2 teaspoon salt or to taste
Beef Sauce
- 2 tablespoons gelatin unflavored
- 2 cups chicken stock
- 1 tablespoon avocado oil
- 3/4 pound ground beef
- 3/4 pound ground lamb or more ground beef
- 1/2 yellow onion diced
- 3 ribs celery diced
- 2 garlic cloves minced
- 2 tablespoons tomato paste
- 1 cup dry white wine optional
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- salt and pepper
- Parmesan grated, for topping, omit for dairy-free
Instructions
- Make the cauliflower puree first: Combine the cauliflower and stock in a small pot.
- Bring to a boil, uncovered and cook until there is almost no liquid left and the cauliflower is just beginning to caramelize (this is key for a good texture – too much liquid results in a runny puree), about 30 minutes on medium-high heat.
- While the cauliflower cooks, prepare the meat sauce. Sprinkle the gelatin over the chicken stock and set aside to let it rehydrate.
- Preheat the oven to 425ºF.
- Heat 1 tablespoon avocado oil over medium high heat in a large pot. Add the ground beef and lamb and stir with a wooden or silicon spatula to break it up into small pieces as you cook it. Cook until no longer raw, about 10 minutes total. Remove most accumulated oil, if the meat has released any.
- Add the onion and celery to the meat and continue to cook over medium-high heat until the onions are soft and translucent, stirring often, about 5 minutes. Add the garlic and tomato paste and cook, stirring constantly until fragrant, about one minute more.
- Add the wine, thyme, bay leaves, Worcestershire, soy sauce, and fish sauce, and reduce the liquid volume by half, about 5 minutes. Add the stock and gelatin mixture and cook at a simmer until the liquid in the sauce is reduced by half again and is thick. Taste and adjust seasoning with salt and pepper, as desired.
- Finish the cauliflower: using an immersion blender, puree the cauliflower until completely smooth. You can also transfer everything to a traditional blender and puree. Add in butter and stir to combine. Season to taste with salt and pepper. Set aside.
- Layer the meat mixture into the bottom of an 8×8-inch pan. Alternatively, portion into individual serving gratin dishes. Top with the cauliflower puree and sprinkle with Parmesan, if using.
- Bake at 425ºF for 15-20 minutes, or until golden. Let stand 10 minutes before serving.
Notes
You can make this a day or two ahead. Then reheat for 20 minutes at 350ºF and broil on low to brown the top before serving.
Nutrition Facts
Shepherd's Pie
Amount per Serving
Calories
622
% Daily Value*
Fat
41
g
63
%
Saturated Fat
15
g
94
%
Trans Fat
2
g
Cholesterol
122
mg
41
%
Sodium
970
mg
42
%
Potassium
793
mg
23
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
43
g
86
%
Vitamin A
653
IU
13
%
Vitamin C
28
mg
34
%
Calcium
64
mg
6
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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