Paleo Cauliflower Shepard’s Pie

This paleo cauliflower shepherd’s pie is a comforting, hearty meal made with simple whole ingredients. Creamy cauliflower replaces traditional mashed potatoes, while seasoned ground beef and vegetables create a flavorful, satisfying base.

It’s cozy, filling, and perfect for meal prep or family dinners.

Ingredients

For the Cauliflower Topping

• 1 head cauliflower

• 3 cloves garlic

• 1/2 cup vegetable or chicken stock

For the Filling

• 1 pound ground beef

• 1/2 medium onion

• 1 zucchini

• 1 carrot

• 2 tablespoons tomato paste

• Coconut oil (for cooking and greasing pan)

• Himalayan salt and black pepper, to taste

Directions

Prepare the Cauliflower Topping

1. Preheat the oven to 450°F.

2. Cut the cauliflower into florets and place in a 9×11 baking dish with the whole garlic cloves.

3. Roast for about 20 minutes, until tender.

4. Transfer the cauliflower and garlic to a food processor. Add the broth and blend until smooth and mash-like. Set aside.

Prepare the Filling

1. Reduce oven temperature to 400°F.

2. Finely chop the onion, zucchini, and carrot (a food processor works well).

3. In a large skillet, heat a bit of coconut oil over medium heat.

4. Add the ground beef and cook until browned.

5. Stir in the chopped vegetables, salt, and pepper. Cook for about 5 minutes.

6. Mix in the tomato paste and cook for another minute.

Assemble and Bake

1. Spread the beef mixture evenly into a greased baking dish.

2. Spoon the cauliflower mash over the top and smooth with a spatula.

3. Bake for 20–30 minutes, until the top is lightly browned and bubbling.

Servings

Makes 4–6 servings.

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