Shepherd’s Pie
Did you know that a Shepherd’s Pie is only called that if you use lamb?? Otherwise it is technically called “Cottage Pie”, if using beef or turkey. Use whatever meat you prefer or have on hand. Depending on the price of meat or the availability of ground lamb, I often use beef. I replaced the usual mashed potato topping with a tasty cauliflower mash… obviously potatoes are gluten free, so it is a preference if you would still like to use them. Just follow the recipe and then simply top with your potatoes instead. However, if you haven’t ventured into the world of cauliflower mash, I want to encourage you to try it in this recipe! I promise you will be pleasantly surprised :)
I have brought this Sheperd’s Pie to a number of family events and potlucks and the dish is always wiped clean! I even get requests to bring it places! There is just something so comforting about this meal.
Shepherd’s Pie
- 1 large onion, chopped
- 2 carrots, diced
- 1 lb ground lamb, beef, or turkey
- 4 cloves garlic, chopped
- 10 oz mushrooms, chopped
- 1/3 cup red wine
- 3 tablespoons tomato paste
- 1 1/4 cup chicken stock
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon dried oregano
- 1 cup frozen peas
- sea salt and fresh cracked pepper to taste
Mashed Cauliflower Topping
- 1 head cauliflower, cut into florets and steamed 15 minutes
- 4 tablespoons butter
- 1/2 cup grated swiss cheese
- 1/2 cup grated parmesan cheese
- salt and pepper to taste
- The first step is to prepare your mashed cauliflower topping. Combine the steamed cauliflower and all of the ingredients into a food processor or blender. Blend until smooth and fluffy. Set mixture aside.
- Preheat your oven to 400.
- Heat a large cast iron or oven proof skillet with 2 tablespoons oil.
- Saute the onion and carrots, until onions are translucent, about 5 minutes.
- Add your meat and cook until mostly browned. Add the mushrooms and garlic. Cook for another 3-4 minutes to soften mushrooms.
- De-glaze the pan with red wine.
- Stir in the tomato paste, stock and herbs. Cook down for another 3-5 minutes until some of the liquid cooks out and it thickens slightly.
- Lastly, stir in the peas. Give it a quick taste and season accordingly with salt and pepper.
- Spread the cauliflower mash evenly on top.
- Bake for 20-25 minutes until lightly golden and bubbly.
*if you do not have a dutch oven or oven proof skillet, just transfer the cooked meat mixture to a casserole dish, cover with mashed cauliflower and bake accordingly.
*this recipe is a wonderful potluck dish and is easy to transport… always a crowd pleaser!
Hey Michelle — Made this for dinner tonight. Luke and I enjoyed it very much! Super yummy:) Though I had a hard time getting the cauliflower and other ingredients to mix in my blender. I think I need one that is more powerful. Any tips? Keep the great recipes coming!
Making this tonight! Im so excited! :)
Made this last night. Absolutely delicious!
I can’t wait to give this try! I may try mine with tofu instead of meat tho :)
Hi Michelle, just found your blog today – is there any way to make this without the red wine, or any substitutions? Thanks!
Any liquid would be fine, broth or even water.
~Michelle
Michelle, I just found your website over the weekend and am so thankful for all the thought and hard work you have put into it! I changed my diet to whole, plant based foods a few years ago, but I try to not push it on everyone in the house. I have just determined that my oldest son needs to be gluten and sugar free. (Our whole house is on board with the change). I have made a week and half of menus so far, mostly consisting of your meals. :) We had the shepherds pie which was awesome! Also the 1 minute chocolate cake which I was amazed at! BBQ chicken tomorrow. Thank you so much for making these recipes available! They are easy to make and taste so good! And they are wonderful for a family starting out and trying to make big changes. We’re very appreciative!
The. Best. Shepherd’s Pie…ever! I’ve been making shepherd’s pie for years now, even with SCD ingredients, and this is hands down, the best we’ve ever tasted. The whole family eats it, leaving no leftovers. I sometimes substitute pureed butternut squash (w/carmelized onion and butter) for the cauliflower when I don’t have it. This is one recipe I am proud to serve to guests!
Wow, what a sweet comment! I’m so glad your family enjoys this dish, it is also one of my go to potluck dishes :)
~Michelle
Hi Michelle,
Made this recipe this evening. Really yummy Shepard’s Pie. I used 500g Beef mince and 500g Pork mince (1 lb total), and it was really great. Also substituted the peas for frozen cut green beans (that was what I had in the freezer.) Thanks for a great recipe, will definitely be trying a few recipes on your blog.