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Paleo Shepherd's Pie with Roasted Veggies (grain & dairy free, vegan option)
5 from 12 votes

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

The Paleo Shepherd's Pie features roasted cauliflower mashed topping over sautéed meat with roasted vegetables including celery, peppers, tomatoes, and onions. Optional nutritional yeast adds a subtle umami element to the cauliflower mash. The meat is browned and combined with roasted vegetables and broth with acidity from apple cider vinegar. Roasting the vegetables separately enhances flavor and texture before assembling. This dish has a savory, slightly acidic, and hearty profile fitting grain- and dairy-free diets, with an easy vegan substitute.

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

Ingredients

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

Instructions

    Cup of Yum
  1. Preheat oven to 450° F.
  2. Place 2 rimmed baking sheets to preheat in the oven. (optional, but helps cook the veggies faster and gives them a nice roasted bottom.)
  3. 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.
  4. In another bowl, toss the tomatoes, onion, and peppers in a tablespoon of extra virgin olive oil, salt and freshly ground pepper.
  5. 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.
  6. Bake until nicely roasted, about 20-25 minutes.
  7. While baking, saute garlic in extra virgin olive oil over medium heat. Add celery and cook until slightly softened.
  8. Add in beef and brown, adding salt and pepper to taste.
  9. 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.
  10. 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.
  11. 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.
  12. 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).
  13. 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

  • Use a mix of red, orange, and yellow bell peppers for color and flavor variety.
  • For easier garlic preparation, use tested peeling techniques to speed up the process.
  • The vegan option replaces meat with about 4 cups of beans; drain and rinse beans to reduce gas.
  • Apple cider vinegar can be swapped for kombucha vinegar, though it is less common.
  • Bone broth can be homemade or store-bought; vegetable broth mix is recommended for vegan versions.
  • Cast iron skillets work well for baking this shepherd's pie, but other pans can be used.

Nutrition Information

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

Nutrition Facts

Serving: 9 Serving

Amount Per Serving

Calories 216

% 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

* Percent Daily Values are based on a 2,000 calorie diet.