Sheperd’s Pie-Paleo Style

Just wanted to share a new Paelo recipe that I made last night. It was a hit with everyone (even my “little” brother). Well, everyone except for Cecilia. We’re still trying to bring her over to the Paleo side! ;o) Anyway, I used a recipe I found online but tweaked it to our own liking. Here it is:

1 tbs. coconut oil
2-3 cloves fresh garlic, chopped
1  pound ground beef
3/4 cup onions chopped
1/2 cup carrots, peeled and diced
1 stalk celery, chopped
1/2 small can tomato paste
1 tsp. balsamic vinegar
1 tsp. Worcestershire sauce
3  cups Mashed Cauliflower (recipe below)


1. Preheat oven to 350°F (175°C).
2. Heat a large skillet over medium/medium-high heat. Add the 1 tablespoon of the oil and once hot, stir in the garlic, being careful not to burn.
3. Add in the beef and stir, combining with the garlic {and seasonings to taste: garlic powder, onion powder, sea salt, ground pepper}. Cook until the meat is browned.
4. Remove from the pan, then add in the onions, carrots, and celery.
5. Cook until onions are translucent and carrots and celery softened.
6. Add the meat mixture back into the pan, and stir in the tomato paste, balsamic, and Worcestershire and bring to a simmer. Simmer until any residual liquid is evaporated.
7. Pour meat/vegetable mixture into a 9″ x 13″ (23 cm x 33 cm) baking pan, and with a rubber spatula spread a layer of the Mashed Cauliflower over the top, forming a solid layer of the mash.
8. Bake for 20 minutes or until the mashed cauliflower is slightly browned on top.

Mashed Cauliflower:

– 1 head cauliflower, leaves removed, stem and florets chopped into similar sized pieces
– 1 cup chicken stock or broth (more for a particularly large head of cauliflower)
– 1/4 teaspoon black pepper
– 2 cloves garlic, smashed
– 1-2 teaspoons fresh rosemary leaves

1. Place all ingredients in a medium sized saucepan or Dutch oven and bring to a boil.
2. Reduce heat to medium and cover, allowing to cook for 15-20 minutes or so, or until the cauliflower is very tender and easily mashed with a fork.**
**You may need to add more stock if everything dries up and your cauliflower is not yet cooked through. Keep an eye on things as it cooks to see if you need to add some more.
3. Once cauliflower is tender and cooked through, pour off any excess stock that remains and reserve.
4. Pour all contents into a food processor and mix. If the cauliflower seems too dry, add in some of the reserved stock.

Add in any spices, herbs, or “mix-ins” that you’d like as discussed above.

Original recipe from:



1 Comment (+add yours?)

  1. mchauvin515
    Oct 24, 2013 @ 21:04:01

    Reblogged this on Simplifying Our Lives… and commented:

    Day 24: Simple, Healthy Recipe


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