If you’re looking for a last-minute festive feast to make in honour of St Patrick’s day (or if you’re just not sure what to make for dinner/want something new but deliciously simple to add to your weekly dinner rotation) then look no further friend, I got u!
Shepherd’s pie is one of my most favorite meals to make (and eat), ever!
It’s ridiculously easy, so incredibly comforting and leftovers are amazing!
Growing up shepherds pie was one of my all-time favorite meals, hence the recipe title. I have the fondest memories of family dinners filled with so much love and laughter whenever shepherds pie was served.
Please tell me we weren’t the only family making jokes about someone “pea-ing on the table” anytime one of us bumped a pea off their plate because it ALWAYS seemed to happen whenever peas were served, (accidentally on purpose more often than not I think, #kids ), on to the table, or the floor, every time, without fail and, every time the same joke was made and every time it was just so funny!
Ahhh the good ol’ days, when life was so much simpler – but enough about me.
You guys have been asking me for more quick, easy, fuss free , family friendly meals and, as far as crowd pleasing (savory) recipes go, it doesn’t get much simpler, or delicious, than this!
Perfectly seasoned beef (or lentils for my vegan friends) loaded with sneaky veg (apart from the peas you would never even know they were there) all nestled under a layer of creamy, dreamy cauliflower mash!
OOooOOO yes!
Made with just a handful of ingredients that I bet you have on hand already and can be on the table, ready to devour in about 30 minutes and it’s totally customizable!
Don’t eat meat – lentils work perfectly!
Use whatever veg you have laying around, fresh or frozen, they all pretty much work!
Not into cauliflower mash – use potatoes – regular or sweet (my Dad’s fave!) work really well here and you could even use pumpkin (fresh or canned) if that’s your jam.
Cheese lover? Sprinkle on some of that golden goodness, or blend it right into the mash!! As much or as little as your heart desires!
Feel free to play around and make it your own – however you choose to do it, you really can’t go wrong – I love mine served with a big green salad topped with a pinch of red pepper flakes and a dash of hot sauce!!
Perfect for meal prep – leftovers are incredible!
100% freezer friendly so you can make it in bulk if that’s your jam. FYI – The recipe below feeds just 3-4 (depending on how hungry you are and what you serve it with) so if you’re feeding a crowd or wanting to cook in bulk I suggest you double the recipe.
Super simple, super delicious happily devoured by all, always!
Gluten Free – Dairy free – Grain free – Sugar free – Low Carb – Paleo – Keto – Whole 30 – Vegan friendly!
From my family to yours, enjoy .
Family Favourite {Paleo} Shepherd's Pie
- Cook Time: 30 mins
- Persons: 3-4
- Difficulty: Easy
- Ingredients
- For the pie filling –
- 500g lean grass fed beef – vegan friends sub lentils
You could also use lamb, chicken or pork if you prefer - 1 onion, finely chopped
- 1 cup chopped mushrooms
- 1 large carrot, grated
- 1 large zucchini , grated
- 1/2 cup frozen peas
- 1 Tablespoon of Italian seasoning – I actually use Spice Tub Mushroom Medly Mix it’s made with Pink Himalayan Salt, Garlic, White Sesame Seeds, Black Pepper, Thyme, Parsley & it’s truly magical! SPICYEM = 10 % off if you want to try it (& believe me, you do!!)
- 1 teaspoon of bone broth concentrate (I use Gevity RX – EMS10 = 10% off) + 1/4 cup of water – of 1/4 cup of liquid broth
- Lots of garlic – measure with your heart
- 4 Tablespoons of tomato paste
- For the topping –
- 2 cups (about 1/2 a head) of cauliflower flowerettes – you could also sub potato (regular or sweet) or pumpkin if you prefer
- 1 head of roasted garlic – or 1 teaspoon of garlic powder
- 1 tablespoon of butter or ghee – optional
- Salt and pepper to taste.
- Instructions
- Pre-heat oven to 175’C/350’F
- For the creamy, dreamy, cauliflower mash.
- 1 – Steam cauliflower (or potato or pumpkin) by your preferred method until just tender.
- Place in to your blender along with garlic, salt, pepper and cheese if using, then process until smooth, creamy and well combined. Set aside.Note – you could also mash by hand but I love how light and creamy it gets when you blend it, worth the extra washing up IMO
- For the pie filling –
- Place carrot, zucchini, mushroom, garlic and onion in to a large skillet and cook over medium-high heat until the veggies are tender.
- Add beef (or lentils), use a spoon to break up any larger pieces, add spices and seasonings then continue to cook, stirring occasionally until the beef is almost cooked through
- Add broth , tomato paste and peas then stir to combine.
- Allow to simmer for a few minutes until the sauce has heated through and reduced slightly.
- Pour in to an oven proof dish
- Top with mash, smoothing to the edges,
- Bake for 10-15 minutes until the mash it golden and crispy on the edges.
- Serve with a sprinkling of red pepper flakes (add a dash of 2 of hot sauce for me please) and big ol’ salad – or some steamed broccoli
- Enjoy xo
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Question of the day –
What’s your fave comfort meal?
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your shepherd’s pie (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on Instagram. Sharing is caring remember.
Do it, do it You know you want to xo
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