Paleo Shepard’s Pie With Cauliflower Topping

**UPDATED** Paleo, Low-Glycemic, Low-Carb, Keto, Dairy-Free, Grain-Free, Allergy-Free, Minimal Ingredients, Easy

This easy to execute, delicious, and family-approved Paleo Shepard’s pie with a cauliflower topping is one meal you’ll keep in your weekly meal plan.

How to Make Paleo Shepard's Pie

My six year old gave this dish a 5-star review. He’s very into rating my meals, and I love it! This pie is one he said he’d eat every day! It has now been added to our weekly rotating menu and will soon be added to yours!

When it comes to this kid-approved Shepard’s pie, I know plates will be empty before leaving the table, and it is an easy to execute meal any day of the week.

When making this dish, I suggest using vegetables your kids (and significant other) like. Nothing’s worse than making a meal no one will touch because it has onions in it.

That would mean replacing or swapping out vegetables or omitting them altogether. If you are eliminating vegetables, I suggest adding in more ground beef or more of another vegetable to keep the filling ‘full.’

You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!

Either way, I’d love to hear how your Shepard’s pie turned out, so please leave a comment and share it with your friends and family. What did your family rate this dish?

How to Make Paleo Shepard’s Pie With Cauliflower Topping

To Make the Cauliflower Topping

1. Place cauliflower florets into a medium-size stockpot and fill with water until florets start to float. Cover and bring to a boil over medium-high heat on the stove. Boil for 5 to 8 minutes or until fork-tender.

2. Using a slotted spoon, carefully transfer cauliflower florets into the food processor. Add in coconut milk, salt, pepper, and optionally dried thyme.

3. Puree on high for 30 seconds or until cauliflower smooth and creamy.

Tip: Not a fan of cauliflower? Try using sweet potatoes or parsnips instead

To Make the Filling

1. Preheat the oven to 350 degrees. Place a 9×9 pie dish onto a baking sheet, set aside.

2. In a large skillet over medium-high heat, combine beef, carrots, garlic, celery, onion, and asparagus and cook for 5 minutes or until the beef is cooked and no longer pink and vegetables have softened.

Tip: Switch up your meat with lamb or venison.

3. Next, stir in tomato paste, coconut aminos, ground mustard, cumin, salt, and pepper. Transfer and evenly disperse the filling into the pie dish.

4. Top with pureed cauliflower and bake in the preheated oven for 20 minutes. Optional: during the last 5 minutes, turn the broiler on for a browned top.

How to Make Paleo Shepard's Pie

How to Store Paleo Shepard’s Pie With Cauliflower Topping

Shepard’s pie can be stored in an airtight container in the refrigerator for 3 days for optimal freshness. Store individual portions into small containers for a quick grab and go lunch.

Essential Equipment for Making Paleo Shepard’s Pie With Cauliflower Topping

Food Processor – Having a food processor on hand is an excellent tool for pureeing at a moment’s notice. You can also use a hand mixer, just place the ingredients into a large bowl and mix on medium for 25 to 30 seconds or until smooth and creamy.

9×9-inch Glass Pie Dish – A pie dish ensures this pie looks the part! For large batches (double the recipe) and use a 9×13 edged glass baking dish.

How to Make Paleo Shepard's Pie

More Paleo Dinner Ideas

Chicken Pot Pie (with sweet potato topping) – This Paleo chicken pot pie has all the flavor without the grains! Enjoy a spoonful of this savory dish topped with pureed sweet potatoes.

“Cheeseburger” Pie – You won’t find any cheese in this Paleo cheeseburger pie! Enjoy the “cheesy” flavor without the dairy!

Beef & Vegetable Stir Fry – An easy to execute weeknight dinner that packs all the traditional flavors without the soy!

Basic Staples for Making Paleo Shepard’s Pie With Cauliflower Topping

Beef – Grass-fed and organic when possible or from a reputable and trusted source.

Produce – Local or organic produce is always best. If you can not source either, buying conventional produce will work! It’s best to wash all produce before using!

Tomato Paste – I like to use tomato paste for my Shepard’s pie, I’ve found using tomato sauce to be too runny.

Coconut Aminos – The coconut aminos bring a sweet and savory kick to this dish. It may seem out of place at first glance, but once you try the pie, you’ll see why it’s added. 😉

Coconut Milk – Coconut milk has a thick and creamy texture, which is perfect for substituting dairy milk. You can also swap out coconut milk for equal parts of almond milk if you so desire. This may change the taste and texture a bit.

Spices – The spices below provide an extra flavor profile so you can enjoy this delicious and aromatic pie.

Shop Amazon For All Your Paleo Essentials And Staples

How to Make Paleo Shepard's Pie
How to Make Paleo Shepard's Pie
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Paleo Shepard’s Pie With Cauliflower Topping

This easy to execute, delicious, and family-approved Paleo Shepard's pie with a cauliflower topping is one meal you'll keep in your weekly meal plan.
Course Dinner
Keyword cauliflower topping, paleo, shepard pie
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4
Calories 427kcal
Author Angela Blanchard

Equipment

  • 9×9-Inch Pie Dish
  • Food Processor

Ingredients

For the Topping

Optional: 1/2 teaspoon dried thyme, or to taste

    For the Filling

    Instructions

    To Make the Cauliflower Topping

    • Place cauliflower florets into a medium-size stockpot and fill with water until florets start to float. Cover and bring to a boil over medium-high heat on the stove. Boil for 5 to 8 minutes or until fork-tender.
    • Using a slotted spoon, carefully transfer cauliflower florets into the food processor. Add in coconut milk, salt, pepper, and optionally dried thyme.
    • Puree on high for 30 seconds or until cauliflower smooth and creamy.

    To Make the Filling

    • Preheat the oven to 350 degrees. Place a 9×9 pie dish onto a baking sheet, set aside.
    • In a large skillet over medium-high heat, combine beef, carrots, garlic, celery, onion, and asparagus and cook for 5 minutes or until the beef is cooked and no longer pink and vegetables have softened.
    • Next, stir in tomato paste, coconut aminos, ground mustard, cumin, salt, and pepper. Transfer and evenly disperse the filling into the pie dish.
    • Top with pureed cauliflower and bake in the preheated oven for 20 minutes. Optional: during the last 5 minutes, turn the broiler on for a browned top.

    Notes

     
    Not a fan of cauliflower? Try using sweet potatoes or parsnips instead
    Switch up your meat with lamb or  venison.
     

    Nutrition

    Serving: 1g | Calories: 427kcal | Carbohydrates: 24g | Protein: 26g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 825mg | Potassium: 1454mg | Fiber: 7g | Sugar: 12g | Vitamin A: 8445IU | Vitamin C: 85mg | Calcium: 102mg | Iron: 5mg

    Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.