Shepherd’s Pie

prep:20 minutes
cook:55 minutes
Difficulty
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Show nutritional information
  • Serves: 8
  • Calories: 185
  • Total Fat: 9g
  • Total Carbohydrate: 0g
  • Protein: 23g
Shepherd’s Pie is a perennial comfort food favorite. By swapping mashed cauliflower for mashed potatoes, we made this low-carb, Paleo-friendly variation on the classic recipe.

Serves: 8

Serves: 8decrease servingsincrease servings

Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 350 degrees.
  2. Melt the butter in a heavy skillet over medium heat.
  3. Sauté the onion, carrots, zucchini, and yellow squash until tender, and season with salt and pepper to taste.
  4. Chop the cauliflower into small chunks, and cover it with water in a large soup pot.
  5. Bring the water to a boil, cover it with a lid, and cook the cauliflower until fork tender (about 15 minutes).
  6. Season the ground meat with the Sausage Seasoning, and mix thoroughly.
  7. Place the meat in a 9x13-inch baking dish, and pat it down to a uniform thickness.
  8. Cover the meat with an even layer of the sautéed vegetables, and bake for 40 minutes.
  9. Drain the water from the cauliflower, and place the cauliflower in a food processor or high speed blender, processing until creamy.
  10. Remove the meat from the oven, and set the oven to broil on high.
  11. Pour an even layer of the cauliflower over the meat, and broil for 10-15 minutes until the cauliflower has golden peaks.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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    RECIPE REVIEWS

    1. emeln001
      April 26, 2015

      This dish really came out great. I felt good about eating it because it was so full of veggies.

      Having made mashed cauliflower several times before, I found the prep to be very easy. I used my Vitamix to shred up the veggies quickly, though I did them separately. I would say the preo work was 20 minutes using a blender, so I can imagine it would be much longer if you shred them by hand.

      I also used ground chicken and meatloaf seasoning because its all I had on hand. Still came out great.

    2. emeln001
      April 26, 2015

      I loved this recipe! It was flavorful and the packed with veggies!

      Having made mashed cauliflower several times before and have a Vitmaix to shred up my veggies, I found the prep work quick easy. I would disagree that it would only take 20 minutes to prep, considering it took me a little more than 20 minutes using a Vitamix. i think hand shredding them would make the prep closer to 30 or 40 minutes.

      I also used ground chicken and meatloaf seasoning (not paleo) because that’s what I had. It came out perfect. I can’t wait to make again!! What a tasty recipe.

    3. emeln001
      April 26, 2015

      I apologize if my review was posted twice, it appeared to have been deleted the first time so I retyped it…

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