Cauliflower-Topped Shepherd’s Pie

A few easy swaps – such as almond milk in the mash and cassava flour as a thickener – makes this classic comfort meal Whole30 compliant. You can make this pie in a large baking dish or in smaller, individual servings.
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Cauliflower-Topped Shepherd’s Pie

Cauliflower-Topped Shepherd’s Pie

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

TOPPING

  • 1 lb cauliflower, cut into small florets

    1 small celery root, peeled and chopped

    6 cloves garlic, unpeeled

    3 tbsp avocado or extra-virgin olive oil, divided

    ¼ tsp each sea salt and ground black pepper + additional to taste

    3 tbsp chopped fresh flat-leaf parsley

    4–6 tbsp plain unsweetened almond milk

FILLING

  • 3 tbsp avocado or extra-virgin olive oil, divided

    1 yellow onion, diced

    2 large carrots, diced

    2 large stalks celery, diced

    1 tsp sea salt, divided

    3 cloves garlic, minced 1 tsp dried rosemary 1½ lb ground lamb or beef

    ½ tsp ground black pepper

    2 tbsp cassava flour

    2 tbsp unsalted tomato paste

    1 cup low-sodium beef broth

Preparation

1. Make topping: Preheat oven to 425ºF. Line 2 large baking sheets with parchment. Toss cauliflower, celery root and garlic cloves with 1 tbsp oil, salt and pepper. Spread on sheets and roast until vegetables are very tender, about 30 minutes, stirring halfway. Set aside to cool slightly.

2. Squeeze garlic out of peels and place in a food processor along with roasted vegetables, parsley and 2 tbsp oil. Purée until smooth, adding milk, 1 tbsp at a time, if needed to thin. Season with additional salt and pepper.

3. Reduce oven temperature to 375ºF. Place a large sheet of foil or a baking sheet on bottom rack of oven.

4. Make filling: In a large cast- iron skillet on medium, heat 1 tbsp oil. Add onion, carrots, celery and ¼ tsp salt and cook, stirring occasionally, until vegetables are tender, about 6 minutes. Add minced garlic and rosemary and sauté until fragrant, 1 minute. Transfer mixture to a large bowl.

5. Add 1 tbsp oil and lamb to skillet; season with remaining ¾ tsp salt and black pepper. Cook, stirring, until meat is cooked through and most of liquid has absorbed, 8 to 10 minutes. Sprinkle with flour and stir until coated. Add tomato paste, broth and reserved vegetables. Bring to boil; stir, reduce heat to low and simmer for 1 to 2 minutes, until thickened.

6. Spoon topping over filling in skillet and carefully spread using a small offset spatula. Drizzle with remaining 1 tbsp oil. Bake on center rack until topping is golden and filling bubbles around edges, 20 to 25 minutes. Let stand for 10 minutes before serving. (Alternatively, you can make these in individual portions. Spoon filling and topping into 6 8-oz ramekins and bake at 425ºF for 10 to 15 minutes.)

TAKE IT TO GO: Pack in an airtight container. Reheat in a toaster oven until heated through.

Nutrition Information

  • Serving Size: 1/6 of recipe
  • Calories: 513
  • Carbohydrate Content: 21 g
  • Cholesterol Content: 83 mg
  • Fat Content: 38 g
  • Fiber Content: 5 g
  • Protein Content: 24 g
  • Saturated Fat Content: 13 g
  • Sodium Content: 663 mg
  • Sugar Content: 7 g
  • Monounsaturated Fat Content: 19 g
  • Polyunsaturated Fat Content: 3 g