Paleo Shepherd’s Pie

It’s a great day for Paleo Shepherd’s Pie here! 

Shepherd’s Pie is such a comfort food! As fall is approaching, this is one of our go-to recipes for a warm meal on a cool day. All of my kids love this Paleo Shepherd’s Pie, and I rarely end up with leftovers! I even make a double batch, throw one in the freezer, and pull it out on a day when I’m ready! I double the cook time when the pie is frozen, though.  🙂 

Paleo Shepherd’s Pie

(I made the mashed cauliflower for the top earlier in the day to make this recipe quicker to assemble)

1 batch mashed cauliflower (recipe below)

3 lbs ground beef

1 onion, diced small

1 (14.5 oz) can diced tomatoes

1 tsp garlic

2-3 tsp garlic salt

2 tsp chili powder

2 tsp Italian seasoning

1 (4 oz) can tomato paste

2 TBSP olive oil

Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent. Add tomato, garlic, and garlic salt and cook for a few minutes. Add ground beef, chili powder, Italian seasoning and tomato paste and cook until meat is browned.

Pour into a large casserole dish; 9×13 may fit it all, but mine was a bit bigger.

Recipe: Mashed cauliflower (from Well Fed):

2 (16 oz) bags frozen cauliflower florets

2 teaspoons minced garlic

3 TBSP coconut oil

3/4 cup coconut milk

salt and pepper to taste

2 TBSP + 2 tsp chopped dried chives

Cook the cauliflower according to package directions until very soft. Drain and pour into food processor or blender. In a small saucepan, heat garlic, coconut oil, coconut milk, salt and pepper for about 1 minute.

Puree the cauliflower in food processor blender, scraping down sides. Add coconut milk mixture to processor, along with 1 TBSP chives. Process about 10-15 seconds. Taste and adjust seasonings. Sprinkle with chives. Spread over meat mixture, and bake at 350 degrees for about 30 minutes.

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