Paleo Shepherd’s Pie

Source: adapted by Karen Rose Tank from


2 tablespoons
olive oil or coconut oil
large onion
5 cloves
garlic, minced
1 pound
turkey or pork bacon, cut into 1/2 inch slices
2 cups
diced carrots
2 cups
diced celery
medium zucchini, diced
mushrooms, sliced
1 pound
organic grass-fed ground beef (or ground poultry, lamb, or pork)
1⁄2 teaspoon
Celtic sea salt
1⁄2 teaspoon
dulse flakes
1 teaspoon
ground black pepper
1⁄2 teaspoon
smoked paprika
1 cup
chicken broth
small can tomato paste
large heads cauliflower (trimmed, chopped and steamed until very soft)
2 tablespoons
olive oil


In a very large pot or deep fry pan, heat olive or coconut oil over medium heat. Saute onion for 10 minutes until soft. Add garlic and bacon pieces to pan and saute until cooked, about 10 minutes. Add carrots, celery, zucchini and mushrooms to pan and saute in bacon fat for 10 minutes until soft. Remove the vegetables and set aside. Add ground beef to the pan and saute until brown, just a few minutes. Stir the vegetables back in and season with salt, pepper, dulse flakes and smoked paprika. Add chicken broth and tomato paste and cook down until it's reduced by half.                                                                                                                                   

Place cauliflower in food processor and puree with olive oil until smooth.                                                                                                                                                                Pour ground beef mixture into a 9x13 inch baking dish. Spread mashed cauliflower over beef mixture. Top with sprinkling of smoked paprika.                                                                                                                                                                                             Bake at 350°F for 30 minutes (or 400°F for 20 minutes).  (Recipe♦608)

Dietary Preferences: