Shepherd’s Pie

I never had Shepherd’s Pie growing up. This is not a recipe I was craving and wanted to paleo-fy. But nonetheless, it’s one of my new favorites.

I can’t believe it’s been a month since I was in Portland! I need to go back ASAP. I’m obsessed with the foodie culture and funky vibes that surround the city. But because I was there for a conference, I didn’t get nearly enough city time.

Before the trip, I had one restaurant in mind that I couldn’t miss. But now?! At least ten. My favorite meal of the trip (which is saying a lot because every meal was AMAZING) was at Cultured Caveman. I think every 100% paleo restaurant has a hold on my heart. Cultured Caveman, in particular, has an incredible menu with creative dishes I wouldn’t necessarily make at home. They also list every ingredient they use. One thousand gold stars for y’all.

Whenever I’m eating at a restaurant, I tend to go for something “safe” or something I’m familiar with. Meat, veg, more meat, more veg. But when I’m eating at a 100% paleo restaurant, I go for the most interesting thing on the menu. Something I’ve never had or something I would never take the time to make myself. Then I become so obsessed that I have to make it myself. If only Cultured Caveman had a location in LA. Maybe someday. Until then, I’ll be eating my version of their Shepherd’s Pie!

This is also the perfect recipe to sneak in some organ meats. I wish I could say you won’t notice the flavor at all. But you will. And it’s damn enjoyable. I used lamb liver and lamb kidney, but you could use anything you fancy!

Get my recipe for perfect cauliflower mash here. You’ll want to have this ready to go beforehand. You’ll also want to make it all the time because cauliflower is the best vegetable on the planet.

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Print Recipe

Shepherd's Pie

Prep Time

15 minutes

Cook Time

45 minutes

Passive Time

20 minutes

Servings

servings

Ingredients

• 2 Tbsp grass-fed butter or ghee
• 1 yellow onion
• 3 stalks celery
• 1 large carrot
• 3 cloves garlic
• 1 lb grass-fed ground lamb
• 1/2 lb lamb organs I use a mix of liver, kidney, and heart
• 1 cup beef bone broth
• 1 Tbsp beef gelatin
• 1 Tbsp dried Italian herb blend
• 2 tsp pink himalayan salt
• 2 tsp freshley ground black pepper
• 1 tsp cinnamon
• 1 batch perfect cauliflower mash
• fresh green onion for garnish

Prep Time 15 minutes Cook Time 45 minutes Passive Time 20 minutes Servings servings Ingredients 2 Tbsp grass-fed butter or ghee 1 yellow onion 3 stalks celery 1 large carrot 3 cloves garlic 1 lb grass-fed ground lamb 1/2 lb lamb organs I use a mix of liver, kidney, and heart 1 cup beef bone broth 1 Tbsp beef gelatin 1 Tbsp dried Italian herb blend 2 tsp pink himalayan salt 2 tsp freshley ground black pepper 1 tsp cinnamon 1 batch perfect cauliflower mash fresh green onion for garnish

Instructions

1. Preheat oven to 350º.
2. Heat butter/ghee in a large cast iron skillet over medium heat.
3. Add the chopped onion, celery, and carrot to the heated butter. Mix and let cook until the onions appear translucent. About 7-8 minutes.
4. Add the chopped garlic cloves and mix well, making sure nothing burns.
5. Once the garlic becomes fragrant (after 1-2 minutes in the skillet), add the ground lamb and whatever chopped organ meats you're using to the skillet. Mix well and allow the meats to brown.
6. When the meat is almost all the way cooked through, add all spices and transfer to a pie plate.
7. Add bone broth and extra gelatin to the mixture. Top with a batch of my perfect cauliflower mash.
8. Place in oven for 20 minutes. Serve fresh from the oven!

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