Paleo Shepherd's Pie with Roasted Veggies (grain & dairy free, vegan option)

Name: Paleo Shepherd's Pie with Roasted Veggies (grain & dairy free, vegan option)
Prep time: 20 min
Cook time: 42 min
Total time: 1 h 2 min
Yield: 9 serving
Ingredients: 2 heads cauliflower; 2 stalks celery; 3 bell peppers; 3 medium tomatoes; 1 large onion; 2 cloves garlic; 1.5 pounds ground meat; 3/4 cup fresh parsley; 1/4-1/3 cup apple cider vinegar; 1 cup homemade beef broth; 1/2 cup nutritional yeast; 2 tablespoons extra virgin olive oil; 1 teaspoon salt; 1 teaspoon pepper

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 2 mins
Servings
9
Calories
216 kcal
Course
Main Course
Cuisine
Vegan, Keto, AIP

Paleo Shepherd's Pie with Roasted Veggies (grain & dairy free, vegan option)

Iris Warren

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This Paleo Shepherd's Pie Recipe is loaded with yummy roasted veggies and topped with a delectable savory cauliflower topping.

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Ingredients

Servings

2 heads cauliflower (roughly chopped)
2 stalks celery (finely chopped)
3 bell peppers (large dice - omit for AIP)
3 medium tomatoes (roughly chopped)
1 large onion (chopped)
2 cloves garlic
1.5 pounds ground meat (beef, venison or lamb)
3/4 cup fresh parsley (finely chopped and loosely packed)
1/4-1/3 cup apple cider vinegar
1 cup homemade beef broth
1/2 cup nutritional yeast (optional)
2 tablespoons extra virgin olive oil (or to taste)
1 teaspoon salt (or to taste)
1 teaspoon pepper (or to taste)

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Instructions

Preheat oven to 450° F.
Place 2 rimmed baking sheets to preheat in the oven. (optional, but helps cook the veggies faster and gives them a nice roasted bottom.)
Take chopped cauliflower and toss it in a large bowl with 1-2 tablespoons extra virgin olive oil. Add in nutritional yeast (if using) and salt. Toss to coat.
In another bowl, toss the tomatoes, onion, and peppers in a tablespoon of extra virgin olive oil, salt and freshly ground pepper.
Once oven is heated, take out baking sheets and line with parchment paper, if desired. Place in an even layer the cauliflower on one sheet and the rest of the veggies on the other.
Bake until nicely roasted, about 20-25 minutes.
While baking, saute garlic in extra virgin olive oil over medium heat. Add celery and cook until slightly softened.
Add in beef and brown, adding salt and pepper to taste.
Once veggies are done, remove them (except for cauliflower) from their baking sheets and add to the beef mixture. Pour in broth and vinegar and simmer until cooked down slightly. Stir in parsley.
While mixture is cooking down, place the cauliflower in a high-powered blender (I used my Vitamix) or food processor and puree. You may need to add more yeast or salt at this point.
Divide the beef mixture evenly among two 8" pie plates (or use a cast iron skillet of the same size) and top with the roasted cauliflower puree.
Bake at 375° for 15-25 minutes or until heated and the topping has a golden colour. (colour will be lighter if yeast is omitted).
Alternatively, this dish can also be prepared on the stovetop. Instead of using pie plates, use a cast iron skillet or other stovetop safe option. Cover and heat over medium until the cauliflower topping is heated through.

Notes

Pepper Options: For peppers, using one each of red, orange, and yellow makes for a colorful meal and is the version used for these photos
Garlic Tip: See Easiest Way to Peel Garlic for a great tip on peeling garlic.
Vegan Option: If vegan, use about 4 cups of your bean of choice for the meat, but de gas the beans first.
Kombucha Vinegar: The original recipe called for kombucha vinegar instead of apple cider vinegar, so you can use kombucha vinegar if you like, but it is very hard to find. You can of course make it yourself.
Bone Broth Options: Here are some tips on how to make bone broth. Also, you can use this Vegetable Broth Mix for a vegan version. If you'd prefer to buy bone broth instead of making your own, here is a great place to do so.
Skillet or Pie Pan?: Note that I make this recipe often in the cast iron skillet that you see in the photos. Another skillet can be used as well, but I love how the recipe turns out (and looks) in this skillet.

Nutrition Information

Show Details

Calories 216kcal (11%) Carbohydrates 10.6g (4%) Protein 25.5g (51%) Fat 8.1g (12%) Saturated Fat 2.3g (12%) Cholesterol 68mg (23%) Sodium 400mg (17%) Potassium 722mg (21%) Fiber 3.2g (13%) Sugar 5.8g (12%) Calcium 30mg (3%) Iron 15.3mg (85%) Net Carbohydrates 7g

Nutrition Facts

Serving: 9Serving

Amount Per Serving

Calories 216 kcal

% Daily Value*

Calories	216kcal	11%
Carbohydrates	10.6g	4%
Protein	25.5g	51%
Fat	8.1g	12%
Saturated Fat	2.3g	12%
Cholesterol	68mg	23%
Sodium	400mg	17%
Potassium	722mg	15%
Fiber	3.2g	13%
Sugar	5.8g	12%
Calcium	30mg	3%
Iron	15.3mg	85%
Net Carbohydrates	7g