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Shepherd’s Pie with Lamb (AIP)

Serve up this AIP compliant shepherd’s pie with lamb at the next holiday and no one will feel left out due to food allergies and restrictions.

Shepard's Pie - Real Plans

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)

  • 30m
  • 30m
  • 1h


  • 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


  1. Preheat oven to 350F.
  2. Break the cauliflower into florets.
  3. 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.
  4. While the cauliflower boils, heat the beef broth in a small saucepan until hot.
  5. 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.
  6. Dice the onions and carrots.
  7. 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.
  8. Season with salt to taste.
  9. Pour gravy over meat mixture.
  10. Transfer the meat mixture into two shallow 2-quart casserole dishes. Spoon the cauliflower mash over the meat and spread evenly.
  11. Cover one of the dishes with a layer of parchment paper, then tightly cover with foil and freeze.
  12. Bake the remaining dish for 30 minutes, or until the top is lightly browned. Chop the parsley, sprinkle over the casserole and serve.
  13. 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.


  • 4
  • 1
  • 497
  • 22g
  • 12g
  • 2g
  • 35g
  • 15g
  • 95mg
  • 4g
  • 743mg
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