Shepherd’s Pie

This shepherd's pie has a delicious meat and veggie layer that gets its hearty flavor from fresh onions, peppers, and garlic. Combined with tomatoes and green beans and topped with buttery mashed cauliflower, this simple casserole will make you crave more the rest of the week! That's no problem though--I often bake a whole pan and then freeze personal sized portions to eat as leftovers all week long!

paleo shepherd's pie

paleo shepherds piepaleo shepherd's pie



Shepherd's Pie
Author: Amy MoffatPrep time: 20 minCook time: 30 minServings: 6-8


1 1/2 lbs grounds beef
1 small onion, chopped
1 small red bell pepper, chopped
3 garlic cloves, mined
2 c chopped or strained boxed tomatoes (Sprouts will often have great deals on Pomi tomatoes!)
3/4 tsp salt
1/4 tsp pepper
10 oz frozen green beans (Costco carries large bags of organic green beans!)
1 head mashed cauliflower (buttered and salted)


Preheat oven to 350° F
In a large skillet, brown meat with chopped onion, pepper, and garlic
Add tomatoes, salt, pepper, and green beans
Cook for about 10 minutes, until green beans have thawed out and much of the liquid has been absorbed
Spread into an even layer in a casserole dish
With a large spoon or spatula, scoop mashed cauliflower on top, and spread to cover evenly
Grate some cheddar and parmesan cheese on top
Bake for 30 min at 350° F
Broil for a few minutes at the end, watching carefully, if you want the cheese crunchy on top
Cool for 15 minute before serving

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