March Featured Chef Ryan Kennedy shares his take on a classic dish, shepherd’s pie! A special thank you to Ryan for sharing this savory recipe with us.
Shepherd’s Pie is a regular favorite for many. A family recipe will often be passed down from several generations, but it’s such a versatile dish, changing it up on occasion is easy to do…and delicious! What a great dish for clearing up leftovers. If you’ve got some other veggies that need to be used up, throw them in the next batch of Shepherd’s Pie.
In this recipe, Ryan uses cauliflower instead of starchy potatoes so it’s ideal for those watching carbs. Cauliflower makes a great substitute for potatoes too. The consistency and flavor is very similar.
Traditionally, Shepherd’s Pie was a lamb dish, but ground beef, bison, or even ground turkey can offer a slightly different flavor profile.
This recipe is a bit lengthy to make, but it’s so worth it! I was blown away by how great the cauliflower worked as an alternative to the traditional mashed potatoes.
Shepherd’s Pie Recipe
Recipe By: Ryan Kennedy
Prep Time: 20 min
Cook Time: 30-40 min
2 large carrots
2 celery stalks
1 large head of cauliflower (2 if you really like cauliflower mash)
1 head of garlic
Seasonings to taste: salt, pepper, paprika, chili powder, etc.
2 pounds grass-fed ground beef
Optional: 4 slices of heritage-breed pastured bacon
Preheat oven to 400° F
2. Cut up head of garlic into smaller chunks
3. Roast garlic in oven with 1 tablespoon ghee for 30-40 mins while you prepare everything else. (faster alternative is to saute the garlic in a pan over medium heat.)
4. Cut up cauliflower and steam while preparing vegetables and meat
5. Saute diced onion in 1 tablespoon of grass-fed ghee until soft
6. Add diced carrots and celery to pan
7. Add diced bacon to pan (if using bacon)
8. Saute together until vegetables are soft and bacon is cooked to your liking.
9. Add ground beef and seasonings to pan.
10. Cook lightly, then add mixture to 9 x 13 glass baking pan. (or bigger)
11. Place steam cauliflower in food processor along with roasted garlic, 2 tbsp of grass-fed butter, and salt/pepper.
12. Pour mashed cauliflower over meat mixture
13. Bake at 350°F for 20-25 minutes
Explore more delicious recipes on the Discover Blog.
Meet The Chef
Ryan Kennedy is a Functional Medicine Practitioner, Board-Certified Clinical Nutritionist and author of Beyond Nutrition. Ryan employs a holistic approach to helping his patients improve their health. He uses nutritional and lifestyle interventions to correct imbalances and enhance the body’s ability to heal. Check out Ryan’s website, Thriving Wellness for more info.