Farmer’s pie

We first made a variation on this shepherd’s pie when Charles’ mom stocked us full of fresh lamb they had gotten from a friend of theirs in Tennessee. We’ve since kept this in our recipe rotation. It is a favorite on those cold rainy days. The leftovers reheat exceptionally well too.

I credit Lisa—Charles’ mom—with always arming us with things like the locally raised lamb and keeping our pantry stocked with her home canned tomatoes.

1 tablespoon coconut or avocado oil
¼ cup (50 g) fresh chopped garlic
2 pound (900 g) ground lamb
2 cups (300 g) onions chopped
2 cups (250 g) carrots, peeled and sliced
2 stalk celery, chopped
1 tablespoon (15 ml) fresh rosemary, chopped fine
2 teaspoons dried thyme
4 cups (1 L) canned tomatoes
2 tablespoons (30 ml) balsamic vinegar
2 tablespoons Worcestershire sauce
6 cups (1440 ml) (1½ L) Mashed Cauliflower ( recipe here)

1. Preheat oven to 350°F (175°C).
2. Heat a large skillet over medium/medium-high heat. Add the oil and once hot, stir in the garlic, being careful not to burn.
3. Add in the lamb and stir, combining with the garlic. Cook until the meat is browned.
4. Remove the lamb/garlic mixture from the pan, then add in the onions, carrots, celery, rosemary, and thyme.
5. Cook until onions are translucent and carrots and celery softened.
6. Add the meat mixture back into the pan, and stir in the tomatoes, balsamic, and Worcestershire and bring to a simmer.
7. Pour meat/vegetable mixture into a 9 inch x 13 inch (23 cm x 33 cm) baking pan, and with a rubber spatula spread a layer of the Mashed Cauliflower over the top, forming a solid layer of the mash.
8. Bake for 20 minutes or until the mashed cauliflower is slightly browned on top.

Variations—Try this with ground beef, deer, or bison.

Plan Ahead—Have the Mashed Cauliflower done before you start.

Hint—This is probably one of our favorite recipes to eat on the go. It freezes really well.

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Farmer's pie is the lamb-and-veg comfort classic with a paleo twist: instead of potato, a thick blanket of Mashed Cauliflower browns over the top. Ground lamb simmers with garlic, carrots, rosemary, tomatoes, balsamic, and Worcestershire until rich and jammy underneath.

Pro Tips

• Use a full quarter cup of fresh garlic — it sweetens as it sautés with the lamb and becomes the flavour backbone of the whole filling. Just keep the heat moderate so it doesn't burn.
• Brown the lamb with the garlic first and remove it before cooking the vegetables, so the meat keeps its texture instead of stewing grey while the carrots soften.
• Spread the Mashed Cauliflower in a solid, even layer with a rubber spatula, sealing it to the edges of the pan so the filling bubbles up around but not through the topping.
• The final 20 minutes at 350°F (175°C) is just to heat everything through and brown the mash; if you want more colour on top, give it a minute under the broiler.
• Let the pie sit 10 minutes before scooping — it firms up slightly and serves in neat layers instead of collapsing on the plate.

Frequently Asked Questions

Can I use ground beef instead of lamb?

Yes, ground beef works with the same vegetables and seasonings, though lamb gives the richer, more distinctive flavour this pie is known for. A beef-lamb mix is a nice middle ground.

What is Mashed Cauliflower?

It's the grain-free topping in this recipe — cauliflower cooked soft and mashed creamy, spread over the lamb filling like shepherd's pie potato. The recipe is linked alongside this one.

Can I freeze farmer's pie?

Yes, freeze it assembled but unbaked, then bake from thawed at 350°F (175°C) until bubbling. You can also freeze baked portions and rewarm them covered.

Is farmer's pie paleo?

This one is: the mash is cauliflower rather than potato, the filling is lamb, vegetables, tomatoes, and herbs, and the sauce comes together with balsamic vinegar and Worcestershire.

Recipe Card

Stav Kogan

Farmer’s pie

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 tbsp coconut or avocado oil
• ¼ cup (50 g) fresh chopped garlic
• 2 lb (900 g) ground lamb
• 2 cups (300 g) onions chopped
• 2 cups (250 g) carrots, peeled and sliced
• 2 stalk celery, chopped
• 1 tbsp fresh rosemary, chopped fine
• 2 tsp dried thyme
• 4 cups (1 L) canned tomatoes
• 2 tbsp balsamic vinegar
• 2 tbsp Worcestershire sauce
• 6 cups (1½ L) Mashed Cauliflower ( recipe here)

Method

 

1. Preheat oven to 350°F (175°C).
2. Heat a large skillet over medium/medium-high heat.
3. Add the oil and once hot, stir in the garlic, being careful not to burn.
4. Add in the lamb and stir, combining with the garlic.
5. Cook until the meat is browned.
6. Remove the lamb/garlic mixture from the pan, then add in the onions, carrots, celery, rosemary, and thyme.
7. Cook until onions are translucent and carrots and celery softened.
8. Add the meat mixture back into the pan, and stir in the tomatoes, balsamic, and Worcestershire and bring to a simmer.
9. Pour meat/vegetable mixture into a 9 inch x 13 inch (23 cm x 33 cm) baking pan, and with a rubber spatula spread a layer of the Mashed Cauliflower over the top, forming a solid layer of the mash.
10. Bake for 20 minutes or until the mashed cauliflower is slightly browned on top.

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Let us know how it was!