SHEPHERD’S PIE

SERVES 4 to 6 Shepherd’s pie is a traditional British or Irish dish made of lamb under a blanket of potatoes, and it’s a kissin’ cousin to cottage pie, made with beef. Cottage pie has been around since 1791. Back then, villagers topped it with potato slices that mimicked the tiles on a rustic cottage roof. This paleo version replaces the potatoes with creamy mashed cauliflower and can easily be doubled and frozen. With its short cooking time, this is perfect for a weeknight when you want to crawl into something warm and toasty. INGREDIENTS • 1 batch of mashed cauliflower (p. 113) • 1 1/2 tablespoons (30 ml) coconut oil • 1 medium onion, diced (about 1 cup (240 ml)) • 2 carrots, peeled and finely diced (about 1 cup (240 ml)) • 2 cloves garlic, minced (about 2 teaspoons) • 2 pounds (907 g) ground lamb • salt and black pepper, to taste • 1 tablespoon tomato paste • 1 cup (240 ml) beef or chicken broth • 1 teaspoon (5 ml) coconut aminos • 1 teaspoon (5 ml) dried rosemary • 1/2 teaspoon (10 ml) dried thyme leaves • 3 egg whites • paprika, for garnish DIRECTIONS 1. Preheat the oven to 400 F (200°C). 2. Heat a large skillet over medium-high heat for about 3 minutes. Add coconut oil and allow it to melt. Add the onion and carrot, reduce heat to medium-low, and cover. Allow the vegetables to get soft but not brown, about 5 minutes. 3. Add the garlic to the pan and stir until fragrant, about 1 minute. With your hands, crumble the ground lamb into the pan and break up large chunks with a wooden spoon. Sauté until it’s cooked through and brown, about 5–10 minutes. Taste, then season with salt and pepper. 4. Add the tomato paste, broth, coconut aminos, rosemary, and thyme to the pan. Stir to combine, then bring to a boil and simmer until most of the liquid has evaporated, about 10 minutes. Set the pan aside and let it cool for 10–15 minutes. Scramble the egg whites until frothy and blend them into the meat mixture. 5. To assemble the shepherd’s pie, spread the meat mixture evenly in a 12x6-inch (2.2-quart) baking dish. With a rubber scraper and a light hand, spread the mashed cauliflower on top of the meat. Gently drag the tines of a fork in a zigzag pattern across the surface to create a texture—the peaks and valleys turn a lovely golden brown in the oven. Sprinkle the top lightly with paprika. 6. Place the pan on the middle rack of the oven and bake for 25–30 minutes, until the top begins to brown. Remove to a cooling rack for 5–10 minutes before serving.

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Shepherd's pie layers savory ground lamb with carrots, tomato paste, and rosemary under a blanket of creamy mashed cauliflower. A fork dragged across the top creates peaks and valleys that turn golden brown in the oven. This paleo take on the British classic is warm, toasty comfort food made for a weeknight when you want to crawl into something cozy.

Pro Tips

• Cool the meat mixture 10-15 minutes before folding in the frothy egg whites. Adding them to a piping-hot pan scrambles them instead of binding the filling.
• Spread the mashed cauliflower with a light hand and drag fork tines in a zigzag. Those peaks and valleys brown beautifully and are the dish's signature look.
• Simmer the filling until most of the liquid has evaporated. A wet filling makes the pie sloppy instead of sliceable.
• The recipe doubles easily and freezes well — make two and keep one for the next cold night.

Frequently Asked Questions

What is the difference between shepherd's pie and cottage pie?

Shepherd's pie uses lamb; cottage pie uses beef. This recipe is the lamb version with a paleo cauliflower topping.

Can I make this with ground beef?

Yes — that makes it a cottage pie in spirit, and the rosemary-thyme-tomato base works just as well with beef.

How many servings does this recipe make?

Four to six servings from a 2.2-quart dish — scale it up for a bigger table or for meal prep.

How long does shepherd's pie keep?

Up to 4 days in the fridge. Reheat in the oven to re-crisp the cauliflower top rather than microwaving it soft.

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