4.5 from 12 votes
Paleo Shepherd's Pie
Comfort food gets a wholesome upgrade in this cozy, veggie-packed Paleo Shepherd’s Pie—a grain- and gluten-free twist on the classic.
Prep Time
15 mins
Cook Time
1 hr 30 mins
Additional Time
5 mins
Total Time
1 hr 50 mins
Servings:
4
People
Calories:
404 kcal
Course:
Main Course
Cuisine:
Irish
Ingredients
- 1 cup walnuts 105 grams
- 1 pound sweet potato or orange sweet potato, white
- 1 teaspoon salt divided, sea salt
- 8 teaspoons ghee divided, or vegan butter
- 2 carrot diced, about 1 cup, large
- 1/2 onion diced, large
- 3 cups cauliflower 270 grams, florets
- 2 teaspoon garlic minced, fresh
- black pepper
- 1/2 cup beef broth reduced-sodium, or vegetable broth
- 2 tablespoons tomato paste
- 1/4 teaspoon thyme dried
- parsley for garnish, fresh
Instructions
- Preheat your oven to 375°F and spread the walnuts out on a small baking sheet. Bake until golden brown and toasted, about 6-7 minutes. Set aside and increase the oven temperature to 400°F.
- Peel and roughly chop the potato and add it to a large pot. Cover with water and add 1/2 tsp of the sea salt. Bring to a boil over high heat. Once boiling, reduce the heat to medium-high to keep at a steady boil. Cook until fork tender, about 15-20 minutes. Once cooked, drain and set aside.
- While the potato cooks, heat 4 teaspoons of the ghee in a large nonstick pan over medium-high heat. Add the carrots and onion and cook until they begin to soften, about 5-7 minutes.
- While the veggies cook, place the toasted walnuts and raw cauliflower in a large food processor and pulse until the mixture is broken down and resembles the texture of ground beef.
- Add the cauliflower/walnut mixture, garlic, remaining 1/2 teaspoon of salt, and a pinch of pepper to the pot and cook until the cauliflower begins to soften, about 3 minutes.
- Reduce the heat to medium and add the broth, tomato paste, and thyme. Cook, uncovered, until all the liquid has absorbed, about 8-10 minutes. Transfer to an 8x8-inch baking pan, really pressing it into the pan.
- Place the potatoes in a large bowl and add the remaining 4 teaspoons of ghee, as well as salt and pepper to taste. Use a potato masher to mash until smooth and creamy. Gently spread over top of the veggie mixture, leaving the top a little uneven so the potatoes brown.
- Bake until the potatoes have lightly browned, about 35-40 minutes.
- Let stand for 5 minutes to cool, garnish with fresh parsley, and DEVOUR.
Cup of Yum
Nutrition Information
Calories
404kcal
(20%)
Carbohydrates
36.4g
(12%)
Protein
8.1g
(16%)
Fat
27.9g
(43%)
Saturated Fat
7.6g
(38%)
Polyunsaturated Fat
12.6g
(74%)
Monounsaturated Fat
2.3g
(12%)
Cholesterol
20mg
(7%)
Sodium
768mg
(32%)
Potassium
933.3mg
(20%)
Fiber
8.7g
(35%)
Sugar
10.3g
(21%)
Vitamin A
4870IU
(97%)
Vitamin C
54.7mg
(61%)
Calcium
63mg
(6%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 4 People
Amount Per Serving
Calories 404
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 36.4g | 12% |
| Protein | 8.1g | 16% |
| Fat | 27.9g | 43% |
| Saturated Fat | 7.6g | 38% |
| Polyunsaturated Fat | 12.6g | 74% |
| Monounsaturated Fat | 2.3g | 12% |
| Cholesterol | 20mg | 7% |
| Sodium | 768mg | 32% |
| Potassium | 933.3mg | 20% |
| Fiber | 8.7g | 35% |
| Sugar | 10.3g | 21% |
| Vitamin A | 4870IU | 97% |
| Vitamin C | 54.7mg | 61% |
| Calcium | 63mg | 6% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.