Shepherd’s pie is the ultimate home-cooked comfort food – savory lamb or beef and veggies in a rich gravy, topped with buttery mash. I like to make mine with cauliflower crust, simply because I prefer it to potatoes, but you could easily swap it out for classic mashed potatoes or get all-kinds-of-crazy with parsnips, yams or other root veggies.
Another great thing about shepherd’s pie is it makes a great hiding place for nutrient-dense liver. (Learn why liver is so great here.) I puree my liver in the food processor or blender, and simply saute it with the ground meat. On your plate and in your mouth, you’ll forget all about it as you enjoy your delicious dinner.
Shepherd’s Pie with Cauliflower Crust Ingredients
- 3/4 cups butter from grass fed cows, divided
- 1/2 head cauliflower, broken into florets
- 1 pound ground lamb (or beef), pasture-raised
- 1/4 pound liver, pureed (optional)
- 1 cup beef broth
- 3 T. sprouted wheat flour
- 1 onion, diced
- 2 carrots, diced
- 1 cup peas
- 1 T. chopped parsley
- Sea salt and black pepper to taste
Shepherd’s Pie with Cauliflower Crust Method
- Preheat oven to 350F.
- In a large saucepan, cover the cauliflower florets with filtered water and boil until tender. Drain and transfer to a food processor with 3 T. butter. Process until cauliflower is smooth. Season with sea salt and pepper to taste and set aside.
- Heat the beef broth in a small saucepan until hot.
- Sauté the onions and carrots with 3 T. butter until they begin to soften. Add the ground meat and optional liver to brown, breaking meat apart into small pieces with a wooden spoon.
- Sprinkle in sprouted wheat flour, then slowly stir in the hot beef broth and cook until the liquid thickens into a gravy (this is called a ‘roux’).
- Add the peas and season with salt and pepper to taste.
- Transfer the meat mixture into a shallow 2-quart casserole dish.
- Spoon the cauliflower mash over the meat and spread evenly. Use a fork to gently score the top of the mash for decorative texture.
- Bake for 30 minutes, or until the top is lightly browned. Garnish with chopped parsley and serve.
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