Paleo Shepherd's Pie
Recipe type: Paleo
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
I am a big fan of food that covers all your food groups in just 1 meal. My Paleo Shepherd's Pie is literally easy as pie. While it skips the traditional peas and white potatoes, you will never know it is missing. The richness of the creamy cauliflower and parsnip puree and the hint of sweetness in the meat will knock your socks off.
  • Your Crust:
  • 2 heads of fresh cauliflower, coarsely chopped or 2 (16oz) bags of frozen cauliflower
  • 1lb (16 oz) of fresh parsnips, peeled and roughly chopped
  • ½ cup of almond milk (homemade or from the carton) or coconut milk (full fat from a can)
  • 2 tablespoons of grass fed butter, ghee or olive oil
  • Your Meat Mixture:
  • 3-4 large fresh carrots, peeled and finely diced
  • 3 stalks of celery, cleaned and finely diced
  • 1 medium onion, peeled and diced
  • 4-5 slices of bacon
  • 3lbs of grassfed (if possible) ground beef
  • 2 teaspoons of garlic powder
  • 2 teaspoons of salt
  • 3 tablespoons of Worcestershire sauce
  • 3-4 tablespoons of tomato paste
  • 2 teaspoons of sage
  • 2 teaspoons of cinnamon
  • Kitchen Appliances:
  • Steamer
  • Food Processor or Blender
  1. Preheat oven to 375 degrees.
  2. Get your sous chef hat on, and get ready to clean, peel and chop all of your veggies. First, tackle the cauliflower and parsnips that you will be using for your crust. If you use frozen cauliflower, half of your work is done. If you are using fresh cauliflower, make sure to wash it and roughly chop your cauliflower head, cutting off the big green leaves and white stems. Then take your parsnip and peel it. Also, chop it up in big chunks. Try to aim for all your pieces to be about the same size. Set it all aside until you are ready to steam them, which takes 10 minutes.
  3. Next, clean, peel and cut all the vegetables that you are planning on throwing in to the recipe. I would peel and dice your carrots, celery and onions small. Once complete, set aside along with your crust vegetables.
  4. Saute in a pan, 4-5 pieces of bacon on medium heat. Once the bacon is cooked to your liking (I like mine crispy,) drain bacon and set aside leaving the bacon fat in the pan. This usually takes about 5 minutes to include flipping the bacon a few times.
  5. When everything is chopped, throw your vegetables (carrots, celery and onions) in the the pan with the bacon drippings and saute them in the bacon fat rendered from the bacon. Cook on medium heat for about 10 minutes until the carrots are soft and the onions are translucent.
  6. Once the vegetables are cooked, add the ground beef and stir breaking up the meat with a wooden spoon. Add all the cinnamon, tomato paste, salt, garlic powder, sage and worcestershire sauce to the meat. Cook and constantly stir until there is no more pink.
  7. While you are waiting for the meat to brown and cook all the way through, you can steam your cauliflower and parsnips for the crust. I steam them for about 8-10 minutes until you can easily cut them with a fork.
  8. Once everything is done cooking, take the meat mixture and dump it in a greased 9 x 12 Pyrex pan.
  9. Take your cooked bacon, chop it up and sprinkle on top of the beef mixture.
  10. Then in your mixer, throw in your now soft and steamed cauliflower and parsnip and blend it. Once smooth, add the almond milk and fat of your choice and blend again.
  11. Once everything is creamy and blended, add the crust to the top of your meat in the Pyrex pan.
  12. Cook for 35 minutes uncovered. You may need to keep it in longer. I like my crust to be a little burned on the top and "crusty."
  13. Devour and don't forget to share.
Recipe by Our Full Plate at