Comfort on a plate is what you will get with this fall-inspired dish!

This recipe gives me all the cozy fall vibes! It is packed with tons of veg, whole & real foods & is absolutely delicious!
My version of shepherd’s pie is lower in carbs than traditional shepherd’s pie as I subbed the potato topping for a cauliflower one. However, feel free to use potatoes, sweet potatoes, or carrots in place of the cauliflower! This recipe is really versatile & you can really sub out any of the veg I used for whatever you have on hand!

Make sure to tag me over on Instagram if you make this so I can share your delicious creations on my IG story! I hope you love the recipe!
Please leave me any other recipe requests or questions in the comments below!

Prep Time | 20 Minutes |
Cook Time | 25 Minutes |
Servings |
Servings
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- 2 lbs ground beef, turkey, or chicken I used extra lean ground beef (2 small packages)
- 1 cup chicken bone broth
- 1 red onion, diced
- 1/2 tsp pink salt
- Black pepper to taste
- 1 tbsp extra-virgin olive oil, avocado oil, orbutter/ghee
- 4 cloves of garlic, minced
- 1/3 cup diced mushrooms Or other veg of choice (shaved brussel sprouts would be good)
- 3 medium carrots, peeled & chopped
- 5 parsnips, peeled & chopped
- 2/3 cup peas I used frozen
- 2/3 cup corn For lower carb or Whole-30 you can sub this for another veggie (cauliflower or broccoli rice, etc.)
- 2 tbsp tamari or coconut aminos
- 2 tbsp arrowroot powder This helps to thicken the mixture but you can also try using 2 tbsp ground flax for higher fibre & lower carb
- 1/4 cup sugar-free ketchup or tomato paste (or tomato sauce) I like Primal Kitchen ketchup (Whole-30 friendly)
- 5 heaping cups cauliflower, steamed I used frozen
- 1/2 tsp pink salt
- Black pepper to taste
- 1 tbsp avocado oil (or butter or coconut oil) Or avocado oil or butter/ghee
- Milk of choice (up to 1/4 cup) I used unsweetened cashew
- Thyme, rosemary, garlic etc. *Optional: you can blend this in or sprinkle over top of the final mixture
Ingredients
Sheppards Pie Filling
Cauliflower 'Potato' Topping
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- In a large saucepan over medium heat add the oil with the diced red onion, minced garlic, & carrots. Saute for a couple of minutes.
- Reduce to a simmer & add the broth & the ground beef. Saute until the beef is fully cooked.
- Add the rest of the ingredients & allow the mixture to simmer for 10-15 minutes while you make the cauliflower topping.
- Add the steamed (& drained) cauliflower to a blender with the rest of the ingredients for the topping & pulse until smooth & creamy.
- Transfer the filling to a large baking dish (I used a fairly large & deep one) & pour the filling into it. Top with the cauliflower topping & more dried herbs, pink salt & pepper if desired.
- Bake at 350 degrees F for around 25 minutes. Remove from the oven, serve warm with desired toppings & garnish with fresh herbs (if desired). Enjoy!
*Feel free to use potatoes, sweet potatoes, or carrots in place of the cauliflower in the topping.
**Get creative with the veggies you use & you can swap out any I used for ones you currently have on hand!
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