Shepard’s Pie

Shepard’s Pie

A one-dish comfort meal of lamb and vegetables topped with mashed cauliflower potatoes as a casserole. This is a healthier shepherd’s pie version that satisfies both your senses and your appetite!

Serves 6-8

Ingredients:

Filling:

2 lbs. ground lamb (options: bison or beef)
1/2 tsp. sea salt
1/4 tsp. pepper
1 large onion, finely chopped
3 large carrots, peeled and diced
2 large parsnips, peeled and diced
1 Tbsp. minced garlic
3 Tbsp. rice flour or tapioca flour
2 Tbsp. tomato paste
2 tsp. gluten-free Worcestershire sauce
1 1/2 + 1/4 cups gluten-free beef, vegetable, or chicken broth
1 Tbsp. chopped fresh rosemary or 1/2 Tbsp. dried rosemary
2 tsp. fresh thyme or 1 tsp. dried thyme leaves
1/2 tsp. sea salt
1/4 tsp. pepper
1 cup frozen peas

Serving Suggestion: A side of mixed greens (mesclun) salad with a simple vinaigrette dressing.

Topping:

Mashed Cauliflower Potatoes or Simply Mashed Cauliflower
- 1 large russet potato, peeled and cubed
- 1 large head of cauliflower, florets separated
- 2 Tbsp. clarified butter (ghee)
- 1 tsp. sea salt
- 1/4 tsp. pepper

Preparation:

Place potato cubes and/or cauliflower florets in a steamer pot over water, cover, and steam about 10 minutes or until tender.
While the cauliflower potatoes are steaming, heat a large skillet over medium heat.
Add the lamb, a bit at a time, and cook, breaking up clumps until all the pink is gone.
Sprinkle with salt and pepper.
Use a slotted spoon to transfer the cooked meat to a bowl.
Repeat until the meat is cooked.
Set lamb aside.
Back to the topping… In a food processor, add potato & cauliflower, plus 2 tablespoons ghee. Process until smooth, add salt and pepper to taste.
Back to the filling… Pour from the lamb pan, all but 1 tablespoon of the remaining oil.
Set over medium heat. Add onions, carrots, parsnips, and 1/4 cup broth, and sauté until they begin to soften and brown, about 5-8 minutes.
Add garlic and sauté for an additional minute.
Preheat oven to 400°F.
Return the lamb to the pan with the vegetables.
Add rice flour/tapioca flour, stirring to coat, and brown slightly.
Add tomato paste, Worcestershire sauce, 1 1/2 cups broth, rosemary, and thyme. Bring the mixture to a simmer, stirring until the mixture begins to thicken.
Add sea salt and pepper to taste.
Fold in peas.
Place the mixture in a 9x13x1-inch, 3-inch deep baking dish or a 2-quart oven-proof casserole pan.
Spread topping evenly over the lamb mixture.
Place in a preheated oven and bake for 20 to 25 minutes, or until the topping is slightly brown and the filling is bubbly.
Remove from oven and let rest 5 to 10 minutes before serving.