Family get-togethers can be an intimidating experience when dealing with food restrictions and allergies. Never fear – serve up this AIP compliant shepherd’s pie with lamb and no one will feel like they are missing out. Add a simple salad and the work is done.
As a bonus, this recipe is doubled for the freezer so you will have dinner in the freezer for the next hectic night. Simply defrost for an hour on the counter before cooking so no need to plan ahead.
Shepherd’s Pie with Lamb (AIP)
- 4.6 stars
- 30m
- 30m
- 1h
Ingredients
- 1/2 head cauliflower
- 6 tbsp. bacon fat, or coconut oil
- 1 tbsp. coarse sea salt, plus more to taste
- 1 c beef broth
- 1 1/2 tbsp. arrowroot powder
- 3 tbsp. filtered water
- 1 onions
- 2 carrots
- 1 lb ground lamb
- 1 tbsp. chopped parsley
Instructions
- Preheat oven to 350F.
- Break the cauliflower into florets.
- In a large saucepan, cover the cauliflower florets with filtered water and boil until tender. Drain and transfer to a food processor with two thirds of the fat of choice. Process until cauliflower is smooth. Season with sea salt to taste and set aside.
- While the cauliflower boils, heat the beef broth in a small saucepan until hot.
- Mix the arrowroot powder and filtered water together and slowly pour the arrowroot/water mixture into the saucepan of hot broth over low heat. Stir gently until broth thickens into a gravy.
- Dice the onions and carrots.
- Sauté the onions and carrots with the remaining fat until they begin to soften. Add the ground lamb to brown, breaking apart into small pieces with a wooden spoon.
- Season with salt to taste.
- Pour gravy over meat mixture.
- Transfer the meat mixture into two shallow 2-quart casserole dishes. Spoon the cauliflower mash over the meat and spread evenly.
- Cover one of the dishes with a layer of parchment paper, then tightly cover with foil and freeze.
- Bake the remaining dish for 30 minutes, or until the top is lightly browned. Chop the parsley, sprinkle over the casserole and serve.
- When cooking the frozen casserole, remove from the freezer and allow to defrost on the counter for 1 hour. Remove foil and parchment, and place in a cold oven. Set the temperature to 350F and allow to bake for 45 min – 1 hour or until dish is hot through the center and lightly browned.
Nutrition
- 497
- 22g
- 12g
- 2g
- 35g
- 15g
- 95mg
- 4g
- 743mg
Jen
easy to double. Made two of these and froze one which wasn’t any more difficult than just making one. Flavor was pretty good, but i added thyme and cinnamon because there weren’t any spices listed. Would add more spices next time.
Melinda
Works with beef. I didn’t have lamb so I substituted the lamb with ground beef. I added some minced garlic & used some seasoning salt in the beef mixture. It turned out a winner! I have a large family. Everyone loved it!
Kelly
Very good, with some additions. Salted and seasoned each ingredients to taste – thyme, basil, rosemary, garlic, other herbs. I think it would have been a bit flat without that. Also subbed coconut milk for the brother and that worked well.
Kelly
Very good, with some additions. Salted and seasoned each ingredients to taste – thyme, basil, rosemary, garlic, other herbs. I think it would have been a bit flat without that. Also subbed coconut milk for the broth and that worked well.
Abby
A big hit! This was delicious and easy to make! My brother says it’s the best thing I’ve ever cooked.
Meg
Good AIP Version. Used bison instead of lamb. It had a definite coconut taste so I think I’ll use olive oil next time to saute the carrots and onion.
Sendy
Comfort Food! Potatoes have always been a favorite of mine and of course they are used in Shepherds Pie, but this take on the classic comfort dish is excellent. I love the use of arrowroot for thickening and cauliflower for potatoes. No heaviness after this one at all.
Superior choice right here.