SHEPHERD’S PIE

Serves 6-8 Shepherd’s Pie is a really famous dish that is made in the United Kingdom and other parts of Europe. It’s in layers, just like lasagna; but, instead of pasta, there’s a mash on top! In this recipe, we build a base of super-healthy meat from the organs of animals (make sure to check out that beef heart before you grind it up. It’s really cool!). You may not have ever had organ meats before, but you should definitely try it out. Just like in our own bodies, animal organs have much more vitamins and minerals than the muscle meat you’re used to eating. You could also try ground beef liver instead of heart for this recipe. We try to eat offal, or organ meat, at least once a week. The best part of making this dish, which we also call Organ Meat Pie, is spreading all the layers over each other and then seeing them when you cut into the “pie” on your plate at dinnertime. It’s like a little rainbow on your plate! INGREDIENTS • ¾ lb ground red meat, more if not using optional meats • 1 beef heart, ground (optional) • ½ lb lamb kidneys, cleaned and ground (optional) • 1 tsp (5 ml) salt • ½ tsp pepper • 1 tsp (5 ml) cumin • 1 tsp (5 ml) paprika • 1 head cauliflower, stems removed and chopped • 1 tsp (5 ml) salt • ½ tsp pepper • ½ C carrot, shredded • ½ C celery, shredded • ½ C broccoli, shredded • 1 Tbsp (15 ml) fresh basil, chopped • 2 tsp (10 ml) fresh rosemary, chopped INSTRUCTIONS AND HOW KIDS CAN HELP 1. Mix meats together with salt, pepper, cumin, and paprika. 2. Spread evenly in 9-by-13-inch pan and cook uncovered at 275 degrees for 30 minutes. 3. Steam cauliflower (covered in the microwave or over boiling water) for 10 minutes or until fork tender. 4. Purée cauliflower with food processor with salt and pepper. Set aside. 5. Mix shredded vegetables with basil and rosemary. 6. Spread uncooked, shredded vegetables over cooked meat. 7. Spread mashed cauliflower evenly over meat and vegetables. 8. Cook at 350 degrees for 45 minutes.

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This shepherd's pie layers cumin-and-paprika-spiced meat under shredded rainbow vegetables and a whipped cauliflower mash. It's the dish we make to sneak in organ meats like beef heart and lamb kidneys — nobody ever notices. Cut into it at the table and you see every layer, like a little rainbow on the plate.

Pro Tips

• The first bake is low and slow — 275°F uncovered for 30 minutes — so the meat layer cooks through and releases its juices into the pan before you build on it.
• Steam the cauliflower until fork tender, about 10 minutes, then purée it in the food processor with salt and pepper until it's as smooth as mashed potatoes.
• The shredded carrot, celery, and broccoli go on raw, tossed with basil and rosemary; the final 45-minute bake at 350°F cooks them to just-tender while keeping the layers distinct.
• Ground beef heart or lamb kidneys blend invisibly into the meat layer; if you skip them, use more of the ground red meat so the base stays hearty.
• Spread the mash all the way to the pan edges to seal the filling — it keeps the juices from bubbling over.

Frequently Asked Questions

Can I make shepherd's pie without the organ meats?

Absolutely — the beef heart and lamb kidneys are optional. Just use more ground red meat, as the recipe notes, and the layers work exactly the same.

Why cauliflower instead of potatoes on top?

Whipped cauliflower gives you the same creamy cap as mashed potatoes while keeping the whole pie paleo — and it purées silky with just salt and pepper.

Can I assemble it ahead of time?

Yes — the meat can be cooked and the cauliflower whipped in advance. Build the layers, refrigerate, then do the final 45-minute bake at 350°F when you're ready.

How many people does this shepherd's pie serve?

Six to eight from a 9-by-13 pan — it's a proper Sunday-dinner centerpiece.

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