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Paleo Shepherd’s Pie

Paleo Shepherd’s Pie

I don’t know about you, but I like to save the more time-consuming paleo recipes for Sunday evenings, rather than weekdays when I’m on the run. What’s nice about cooking a great big meal Sunday night is that you may just have enough leftovers to last you both Monday and Tuesday. That means, in the end, you may just save some cooking time!  That is what I love most about this paleo sheperd’s pie.  It’s healthy, delicious, primal and gluten free of course and it sure does please the most discerning of palates.

For all my Whole Life Challenge buddies at CrossFit High Voltage, please try this out and contact me and send me pictures!!! This tastes like the real deal and is comfort food at its finest. I know my CrossFit coach, Tyler, is going to somehow try to use his crock pot (aka rice cooker) for this one!  Oh and if you love using a crock pot like Tyler does, be sure to check out these paleo crock pot recipes.

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Paleo Shepherd’s Pie

  • Author: Tina Turbin


This recipe is a little more time-consuming, but it makes a lot, so it’s worth it. It’s also delicious!


  • 1 head of cauliflower
  • OPTIONAL: 2 tablespoons butter – not melted
  • OPTIONAL: 2 tablespoons milk of choice
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 celery stalks, diced
  • 2 carrots, diced
  • 2 cloves of garlic, diced
  • 2 lbs. ground beef (or chicken or turkey)
  • 2 ½ tablespoons of arrowroot powder
  • ¾ teaspoons chili powder or chipotle
  • 6 oz. peas (frozen or fresh sweet peas)


  1. Preheat oven to 450F degrees.
  2. Topping Instructions
  3. Steam the cauliflower in 2½ cups of water til soft (drain and save water).
  4. Place cauliflower in a bowl and mash with fork.
  5. Take your Bullet, food processor, VitaMix or blender and puree the cauliflower – (add butter and milk at this point if you desire a slightly creamier mixture, but it’s not necessary at all).
  6. Add salt and pepper to taste.
  7. Filling Instructions
  8. Heat oil in a large skillet.
  9. Cook onion for about 2 minutes over medium heat.
  10. Add celery, carrots and garlic.
  11. Cook for about 8-10 minutes.
  12. Add beef and cook for another 5 minutes, stirring to break the meat up into small pieces.
  13. Add in your chili powder and peas and mix well.
  14. Combine your arrowroot powder with 2 cups of the saved water from your steamer and whisk together.
  15. Add the arrowroot mixture to the beef and boil for about 1-2 minutes over low heat.
  16. Pour the filling into a 2 quart dish.
  17. Evenly distribute cauliflower mash over the top, sealing the edges.
  18. Bake for approximately 30 minutes.
  19. Enjoy!

From my kitchen to yours,

Tina Turbin

If you have any questions or suggestions just email me at Tina (at)

About Tina Turbin

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.

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