Paleo Grass-Fed Beef Shepherd's Pie with Garlic Cauliflower Mash

Ingredients

For the Garlic Cauliflower Mash Topping:

• 1 large head organic cauliflower (cut into florets, approx. 6 cups)
• 3 tbsp grass-fed clarified butter (ghee) or avocado oil
• 3 cloves garlic, minced and lightly sautéed
• 0.25 cup unsweetened full-fat coconut milk or almond milk
• 1 tsp coarse Celtic sea salt
• 0.25 tsp freshly ground white or black pepper

For the Savory Beef & Vegetable Filling:

• 2 lbs grass-fed ground beef (85/15 blend) or ground lamb
• 1 medium yellow onion, finely diced
• 3 medium carrots, peeled and diced
• 2 stalks celery, finely diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste (100% organic, no added sugars)
• 1 cup organic beef bone broth
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp arrowroot starch or tapioca starch (dissolved in 2 tbsp cold water, for thickening)
• 1.5 tsp coarse sea salt
• 0.5 tsp black pepper

Step-by-Step Instructions

1. Steam Cauliflower: Place cauliflower florets into a steamer basket over boiling water. Cover and steam for 10 to 12 minutes until completely fork-tender. Drain thoroughly and let steam dry in the colander for 3 minutes to remove excess moisture.
2. Whip the Mash: Transfer warm cauliflower to a food processor with ghee, sautéed garlic, coconut milk, 1 tsp sea salt, and pepper. Puree on high for 60 seconds until smooth, velvety, and potato-like. Set aside.
3. Brown the Beef Filling: In a 12-inch oven-safe cast-iron skillet (or large Dutch oven), brown the ground beef over medium heat for 6 to 8 minutes, breaking it into small crumbles. Drain excess rendered grease if desired, leaving 1 tablespoon in the pan.
4. Sauté Aromatics & Veggies: Add diced onion, carrots, celery, and minced garlic to the beef. Sauté for 5 to 7 minutes until the vegetables soften and become fragrant.
5. Simmer Gravy: Stir in the tomato paste, fresh rosemary, thyme, 1.5 tsp sea salt, and black pepper. Pour in the beef bone broth and bring to a simmer. Stir in the arrowroot slurry and cook for 2 minutes until a glossy, rich savory gravy coats the beef and vegetables.
6. Top with Mash: Smooth the surface of the meat filling evenly in the skillet. Spoon the whipped cauliflower mash over the top, spreading it to the edges with a spatula. Use the tines of a fork to cross-hatch ridges across the top (which will caramelize under heat).
7. Bake & Broil: Preheat oven to 400°F (200°C). Bake for 20 minutes until the edges are bubbling. Switch oven to BROIL on high for 3 to 4 minutes until the peaks of the cauliflower mash are golden brown and toasted.
8. Rest & Serve: Allow the pie to cool for 10 minutes to set before scooping into hearty portions.

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Replacing high-glycemic white russet potatoes with cruciferous cauliflower delivers potent indole-3-carbinol (I3C) and sulforaphane, supporting cellular detoxification and liver phase-II enzymatic pathways. Grass-fed beef provides bioavailable zinc and carnitine, while simmered bone broth infuses bioavailable hyaluronic acid and collagen peptides into every bite.

Frequently Asked Questions