Paleo Shepherd’s Pie


This Paleo Shepherd’s Pie is delicious and hearty. This recipe reheats well for leftovers- make extra for leftovers!

4 tablespoons real butter (divided)
1 large onion, diced
½ pound bacon, cut into 2 inch slices
2 cups diced carrots
2 cups diced celery
1 pound organic grass fed ground beef
½ teaspoon REAL salt (Himalayan or Redmond’s REAL salt)
1 teaspoon black pepper
½ teaspoon smoked paprika
1 cup homemade chicken or beef broth
2 large heads cauliflower, trimmed, chopped and steamed until very soft
2 tablespoons olive oil
Additional salt and pepper to taste


Heat 2 Tbsp butter in a very large frying pan
Sauté onion for 15 minutes until soft and translucent
Add bacon pieces to pan and sauté until cooked, about 10 minutes
Add carrots and celery to pan and sauté in bacon fat for 10 minutes until soft
Add ground beef to pan and sauté until browned
Season with salt, pepper and smoked paprika
Add broth and cook down broth until 60% evaporated
Put cooked cauliflower in food processor or use a hand blender and puree with the remaining butter, a splash of cream or milk and salt and pepper to taste until smooth
Pour ground beef mixture into a 9×13 inch Pyrex baking dish
Pour mashed cauliflower over beef mixture and spread out evenly
Bake at 350° for 30 minutes

Paleo Shepherd's Pie


One response to “Paleo Shepherd’s Pie

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