Shepherds Pie
Delicious gluten-free Shepherd's pie with a creamy cauliflower & cottage cheese topping. This recipe is loaded with protein and easy to make high-carb or low-carb depending on what you need! Meal prep this for the week ahead.
Ingredients
Filling:
- 1 lb ground lamb, organic, grass-fed/finished, or sub for beef
- 1 Tbsp dried rosemary
- 1 Tbsp garlic
- 2 tsp thyme
- 1 tsp sea salt
- 2 carrots, large
- 1 bell pepper
- ¼ cup onion, diced
- 4 Tbsp tomato paste
- ½ cup bone broth, I use Kettle & Fire's Beef Bone Broth
- 2 tsp Worcestershire sauce
- 1 lime
Topping:
- 9 oz cauliflower / 272 g
- 1.3 lbs golden potatoes / 530 g
- 2 Tbsp ghee
- ½ cup cottage cheese, low-fat
- ½ cup parmesan, optional
- 2 tsp garlic powder
- pinch of sea salt
Instructions
- Preheat oven to 425°F
- Dice potatoes & loosely chop the cauliflower head. The smaller you chop them, the faster they'll boil.
- Fill a large pot about halfway with water & bring to a boil. Once boiling, add cauliflower & potatoes & cook until soft, about 15 minutes. Drain water once you can pierce a fork through the potatoes.
- While the cauliflower & potatoes are cooking, get started on your filling. Add the lamb (or beef) to a large cast-iron pan. Leave it untouched to brown for about 2 minutes.
- While the beef is cooking, dice your onion, then chop the carrots & bell pepper, set aside.
- Break up the beef into large chunks & add your sea salt, garlic powder, rosemary, & thyme, mix together. After a minute or two, add your diced onion & continue cooking.
- Once your meat is well-cooked, add the carrots & bell pepper. Mix to coat everything together & continue cooking for 5-7 minutes. Optional: add more seasoning to the veggies if you feel it needs a little umph!
- Check on your potato & cauliflower mixture. Remove from the stovetop & drain the water once you can pierce a fork through the potatoes (not the cauliflower; these will already be more tender). Set aside.
- To the meat, add your tomato paste, bone broth, & Worcestershire sauce. Turn the heat down to low & let simmer for just a few minutes. After, turn the stovetop off, squeeze ½ lime into your mixture, & let it sit while you finish the topping.
- Place the drained cauliflower & potatoes into a high-speed blender. Add the ghee, cottage cheese, garlic powder, & a pinch of sea salt. Blend until creamy; set aside. Optional: if you do not have a blender, mash with a potato masher (or a whisk) until creamy.
- Grab your cast-iron pan & spread your meat & veggie mixture until you have an even layer across your dish. Top with your cauli / potato mixture. Smooth it out to create an even layer, then top with grated parmesan if using (or thick slices, this is delicious!). Place in the oven to cook for 30 minutes.
- After 30 minutes, remove from the oven & let it sit for at least 10 minutes (trust me, it'll taste better)!
- Serve over a bed of arugula & top with cilantro, flaky sea salt, & freshly squeezed lime!