Shepherds Pie Paleo Style



Top Layer

  • Top Layer
  • 1 large head of cauliflower – cut into florets
  • 2 tablespoons of melted ghee
  • 1 teaspoon of spicy Paleo mustard
  • salt and pepper to your liking

Bottom Layer

  • Fresh chopped parsley for garnish
  • 1 tablespoon coconut oil
  • 1/2 large diced onion
  • 3 diced carrots
  • 2 diced celery stalks
  • 1 pound ground beef
  • 2 tablespoons tomato paste
  • 1 cup chicken broth
  • 1 teaspoon of dry mustard
  • 1/4 teaspoon of cinnamon
  • 1/8 teaspoon of ground clove
  • salt and pepper to your liking


  • Fill a large pot with 2 inches of water. Bring water to a boil and place a steamer insert inside with add cauliflower florets then cover with lid. Steam for 12-14 minutes or until tender. Pour out water and place cauliflower back in the pot.
  • Add the ghee, mustard, salt, and pepper to the cauliflower. Combine these ingredients with an immersion blender or food processor until smooth. Place to the side.
  • In a large skillet, melt coconut oil on medium heat. Add onion, celery, and carrots and saute for 5 minutes. Add and brown ground beef.
  • Mix in tomato paste, chicken broth, and other spices. Add salt and pepper to your liking. Allow mixture to simmer until the majority of the liquid has evaporated (around 8 minutes and stir occasionally).
  • In 4 ramekins, scoop meat mixture evenly and then spread cauliflower puree on top. Use a fork to create texture and drizzle with a little olive oil (or avocado oil).
  • Place under the broiler for 5-7 minutes or until golden brown on top. Add a dash of fresh parsley and serve.