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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!

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Tina Turbin

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