Paleo Shepherd’s Pie Recipe
This hearty, comforting, vegetable-laden meal replaces the traditional white potato topping with a silky combination of parsnips and cauliflower.
For the topping
  • 1 medium cauliflower, cut into florets (16 ounces florets)
  • 2 medium parsnips, peeled and cut into ½ inch pieces (8 oz cut parsnips)
  • 3 Tbs. ghee
  • Salt and pepper, to taste
For the filling
  • 1 lb. ground grassfed beef or lamb
  • 2 Tbs. ghee, get a free jar from Thrive here
  • 2 medium or 3 small carrots, sliced
  • 2 medium or 3 small celery stalks, sliced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 Tbs. white wine or apple cider vinegar
  • 1 cup broth of choice
  • 2 tsp. arrowroot flour
  • 1 tsp. freshly chopped herbs such as thyme and rosemary OR ½ tsp. herbes de provence
  • Salt and pepper, to taste
  1. Preheat the oven to 400. Steam or boil the cauliflower florets along with the parsnip pieces until tender. Steaming takes about 20 minutes. Set aside and let cool slightly.
  2. Meanwhile, brown the ground meat in a heavy-bottomed saucepan - I used a dutch oven. When browned, place it, along with the drippings, in a 9x9 casserole dish.
  3. In the same pan, melt the 2 Tbs. ghee. Add the carrots, celery and onion along with a pinch of salt. Cook over medium heat, stirring frequently, until the vegetables are tender and the onion is translucent, about 15 minutes. Add the garlic and cook about a minute. Add the vinegar and turn off the heat.
  4. Whisk together the broth and arrowroot flour, Whisk this into the vegetables, and add a pinch of salt and pepper. Stir in the herbs. Add it to the casserole dish with the meat and stir to combine.
  5. To finish the topping, puree the cauliflower/parsnips with the 3 Tbs. ghee and salt + pepper. Spread the topping on the filling.
  6. Bake for about 45 minutes, until the topping is lightly browned. Let sit 10 minutes before serving.
Nutrition Information
Serving size: 4 generous servings
Recipe by Empowered Sustenance at