Shepherd's Pie with Root Vegetable Mash

A comforting British classic re-imagined for a Paleo lifestyle, featuring seasoned ground lamb or beef topped with a creamy parsnip and cauliflower mash, served alongside tender roasted green beans.

• Prep: 30 min
• Cook: 1 hr 10 min
• Total: 1 hr 40 min
• Servings: 4
• Cuisine: British
• Difficulty: Easy
• Cost: $8.79/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Paleo
• High-Protein
• High-Fiber
• Whole30
• Soy-Free

Tags

• comfort food
• bake
• savory
• classic

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 2 carrots (peeled, diced)
• 2 celeries (stalks, diced)
• 2 clove garlic (minced)
• 1.5 pound ground lamb
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• 1.5 cup beef broth
• 1 teaspoon salt (divided)
• 0.5 teaspoon black pepper (divided)
• 2 pound parsnip (peeled, chopped)
• 1 head cauliflower (chopped into florets)
• 2 tablespoon coconut milk (canned, full fat)
• 1 pound green beans (fresh, trimmed)

Instructions

1. Preheat oven to 375°F. Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion, carrots, and celery and sauté for 5-7 minutes until softened. Stir in minced garlic and cook for 1 minute more.
2. Add ground lamb to the skillet, breaking it up with a spoon. Cook until browned, about 8-10 minutes. Drain any excess fat.
3. Stir in tomato paste, dried thyme, and bay leaf. Cook for 1 minute. Pour in beef broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes.
4. While the meat simmers, prepare the mash. In a large pot, combine chopped parsnips and cauliflower florets. Cover with water and bring to a boil. Cook for 15-20 minutes, or until very tender. Drain thoroughly.
5. Return the cooked parsnip and cauliflower to the empty pot. Add 2 tablespoons coconut milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mash with a potato masher or fork until smooth. Taste and adjust seasoning.
6. Remove the bay leaf from the meat mixture. Spoon the lamb mixture into a 9x13 inch baking dish (if not using an oven-safe skillet). Spread the root vegetable mash evenly over the top.
7. Toss green beans with 1 teaspoon olive oil (not included in ingredient list as it's from the total quantity of olive oil listed), 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread them on a baking sheet.
8. Bake the shepherd's pie for 25-30 minutes, or until the topping is lightly golden and the filling is bubbling. Bake the green beans alongside the pie for the last 15-20 minutes, or until tender-crisp.
9. Let the shepherd's pie rest for 5 minutes before serving with the roasted green beans.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Nutrition (per serving)

• Calories: 756
• Protein: 37.1 g
• Carbohydrates: 64 g
• Fat: 39.2 g
• Fiber: 16.3 g
• Sodium: 1519 mg
• Saturated Fat: 16.4 g
• Sugar: 22.2 g
• Cholesterol: 128 mg