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Veggie packed shepherd's pie in a cast iron skillet with red handle.

Veggie Packed Shepherd’s Pie

Classic Shepherd's Pie recipe with an added boost of extra veggies. Made without flour and milk to make it easy on the tummy (and skin).
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Author: Katie Stewart

Ingredients

For the topping:

  • 4-5 medium russet potatoes peeled and cut into large chunks
  • ½ large head cauliflower cut into florets
  • ¼ to ½ cup unsweetened non-dairy milk
  • 3 tbsp ghee or grass-fed butter
  • 1/8 teaspoon nutmeg
  • Himalayan salt & pepper to taste

For the filling:

  • 2 tbsp avocado oil
  • 1 medium yellow onion diced
  • 1 large carrot grated
  • 1 stalk celery finely diced
  • 1 cup shiitake mushrooms sliced
  • 3 garlic cloves minced
  • 1 lb. grass-fed beef
  • 1 tbsp. Italian seasoning
  • ½ cup beef broth
  • 2 tbsp arrowroot starch
  • 1 tbsp. tomato paste
  • 1 tbsp coconut aminos or wheat-free tamari
  • Himalayan salt & pepper to taste

Instructions

For the topping:

  • Preheat oven to 350F. Grease a 9x13 glass baking dish with a little avocado oil. Set side.
  • Bring a large pot of water to a boil. Add potatoes and cauliflower. Cook until fork tender (about 10 minutes).
  • Drain the water and add to the mixer with non-dairy milk, ghee/butter, nutmeg, salt and pepper.
  • Mix until you reach your desired potato consistency. Set aside.

For the filling:

  • While the potatoes are cooking, add avocado oil to a large pan and bring to medium-high heat.
  • Add onion, carrot, celery, mushrooms and garlic. Cook for 3-5 minutes or until vegetables are soft.
  • Add the beef and herbs to the vegetable mixture. Brown until cooked through.
  • Sprinkle with arrowroot starch and add broth, tomato paste, coconut aminos, salt and pepper.
  • Bring to a simmer and then reduce heat to low. Cook for 5-10 minutes or until the mixture has thickened. Add more beef broth if needed.

To assemble:

  • Spread the meat/veggie mixture in an even layer in the greased baking dish. If you have the time, let the mixture sit for 20 minutes before topping with the potato mixture to prevent it from sinking into the beef/veggie mixture.
  • Layer the potato/cauliflower mash on top and evenly spread.
  • Drizzle with a touch of avocado oil and sprinkle with sea salt and nutmeg.
  • Place on a baking sheet and bake for 30 minutes uncovered.
  • For a crispier top, broil for the last 5 minutes.

Notes

You can make this in a cast iron skillet instead of a glass baking dish. One less dish to clean!