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Here’s a hearty grain-free casserole from Dominique Fasano that’s ideal for serving a hungry crowd. Whether you’re expecting visitors for dinner, or just preparing a savory meal for your hungry family, this Paleo Ground Lamb Shepherd’s Pie is easy to make and offers an affordable option. Start with 100% grass-fed ground lamb for the best flavor and nutrition value.

 

Recipe Author: Dominique Fasano/Perchance To Cook

 

Servings: 6-8
USWM Shopping List: Ground Lamb, Bone Broth and Almond Mylk

 

 

Lamb Shepherd's Pie

PHOTO CREDIT: Dominique Fasano/Perchance to Cook

 

 

Ingredients

 

Mashed potato topping ingredients:
  • 6-8 medium potatoes , cut into 1 inch slices
  • ½ of a head of cauliflower , cut into smaller florets
  • ½ tsp garlic powder
  • ½ tsp ground black pepper
  • ½ tsp salt
  • 2 Tbs canned coconut cream (Savoy tastes great, and has no preservatives)
  • 1 Tbs olive oil
  • 1/3 cup almond milk
  • 1 tsp dried parsley
Shepherd’s pie filling ingredients:
  • 1 Tbs olive oil
  • 3-4 carrots , sliced (this was 2 cups for me)
  • 1 onion , diced (this was 1 cup for me)
  • 3 cloves of garlic , diced
  • 1 lb ground lamb
  • ½ tsp black pepper
  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • 1 tsp salt
  • 1 cup diced green beans (this was about 30 green beans for me)
  • 2 Tbs tapioca flour
  • 2 Tbs tomato paste (Cento is Paleo)
  • 2 Tbs blackstrap molasses
  • ½ tsp chili powder
  • 1 cup strained tomatoes (Pomi is my favorite)
  • 1 cup chicken stock or bone broth
  • 1 egg , beaten

 

Instructions For Paleo Ground Lamb Shepherd’s Pie

 

  1. Boil the sliced potatoes, and the cauliflower florets in water for 20-25 minutes, until you can easily stab the potatoes with a knife. Set aside.
  2. Preheat the oven to 400 degrees.

 

Make the Shepherd’s pie filling:
  1. Put 1 Tbs of olive oil and 2 cups of sliced carrots into a large pot, mix, and heat over medium-high heat. Sauté the carrots until tender, about 4-5 minutes. Add 1 cup of diced onions and the diced garlic, mix and sauté for 1-2 minutes.
  2. Reduce the head to medium, add the ground lamb to the pot and mix breaking it up into smaller pieces. Top the ground lamb with 1/2 tsp of black pepper, 1 tsp of salt, 1 tsp of dried thyme, and ½ tsp dried rosemary. Mix and cook until the meat is browned, about 7 minutes.
  3. Add the diced green beans to the pan and mix.
  4. Add 2 Tbs of tapioca flour to the meat and mix well. Then add the 2 Tbs of tomato paste, 2 Tbs of blackstrap molasses, and ½ tsp of chili powder to the meat and mix. Add 1 cup of strained tomatoes, mix, and simmer for 2 minutes.
  5. Add 1 cup of chicken stock or bone broth and simmer until the sauce reduces to a gravy, about 7 minutes.
  6. Pour the shepherd’s pie filling into a 9 in x 13 in glass dish.

 

Make the mashed potato topping:
  1. Put all of the boiled potatoes and cauliflower into a large bowl, top with 1/3 cup almond milk, 2 Tbs coconut cream, 1 Tbs olive oil, ½ tsp garlic powder, 1 tsp dried parsley, ½ salt, ½ pepper and mix.
  2. Scoop the mashed potatoes onto the filling in the pan, evenly distributing it and then smooth it out with a spatula.
  3. Whisk 1 egg in a small bowl, brush the top of the mashed potatoes with the whisked egg.
  4. Bake for 20-25 minutes.

 

See the original recipe on Perchance to Cook

 

Perchance to CookMeet The Chef:

Dominique Fasano is a past Featured Chef for USWM. Thanks to Domique for sharing this Paleo Ground Lamb Shepherd’s Pie recipe. Dominique is a blogger, recipe developer and photographer for her blog Perchance to Cook. You can read more about Domique and her fabulous recipes on her Featured Chef page.

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