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Shepard's Pie

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Shepherd's Pie
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½ cup shredded cheddar cheese

Himalayan salt

Ground black pepper

1 Tbsp coconut oil

1 small onion, chopped

2 medium carrots, peeled and chopped (or thawed, sliced frozen carrots)

1 small zucchini, chopped

6 cloves of garlic, peeled and chopped

1 can tomato paste

1 lb ground beef

¾ cup beef bone broth

2 - 12 oz bags frozen, seasoned mashed cauliflower

1 Tbsp Worcestershire sauce

¼ tsp ground coriander


Heat the coconut oil in an oven-safe skillet. Add onion and carrots and sautee on medium heat until soft and translucent. Add garlic and saute for another minute. Add tomato paste, bone broth, and zucchini and simmer for 4-6 minutes or until veggies are tender to a fork. Add ground beef. Break up the meat with a wooden spoon, cook until no pink remains, about 5 minutes. Season with salt, pepper, coriander, and Worcestershire sauce. Top meat mixture with cauliflower mash. Top with cheddar cheese ad bake for 20 minutes or until the mixture is bubbly. Finish on broil for 5-10 minutes or until the top is golden brown and melted. Top with fresh chopped parsley and serve.

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