Description

A healthy, low-calorie, Paleo, and gluten-free version of classic shepherd's pie, featuring a savory meat and vegetable filling topped with creamy mashed cauliflower.

Ingredients

Scale

1 lb lean ground beef or biso
1 cup carrots, diced
1/2 cup celery, diced
1/2 cup onion, diced
2 cloves garlic, minced
2 tbsp tomato paste
1 cup beef broth (gluten-free)
1 tsp fresh thyme leaves
1 large head cauliflower, cut into florets
2 tbsp olive oil
1/2 tsp sea salt

Instructions

Preheat oven to 400°F (200°C)
Steam or boil cauliflower florets until tender, about 10 minutes. Drain well and squeeze out excess water
In a large skillet over medium-high heat, brown the ground meat. Add onion, carrots, and celery; cook until softened, about 5 minutes. Stir in garlic and tomato paste; cook 1 minute
Pour in beef broth and sprinkle with thyme. Bring to a simmer, reduce heat, and cook for 10 minutes until thickened
Blend the cooked cauliflower, olive oil, and sea salt in a food processor until completely smooth and creamy
Spoon the meat mixture into an 8×8 inch baking dish. Spread the cauliflower topping evenly over the meat
Bake for 20-25 minutes, until the topping is golden and the filling is bubbly. Let rest 10 minutes before serving

Notes

Squeeze excess water from cooked cauliflower to prevent a watery topping.

Let the pie rest for 10 minutes after baking for easier slicing.

Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

Reheat in oven at 350°F for best results; microwave in a pinch.

For a vegetarian version, substitute lentils for the meat.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320 kcal
Sugar: 8 g
Sodium: 450 mg
Fat: 14 g
Saturated Fat: 4 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 6 g
Protein: 28 g
Cholesterol: 70 mg

Keywords: shepherd's pie, healthy, low calorie, paleo, gluten free, cauliflower, ground beef, dinner