Shepherd’s Pie

Shepherd's Pie - a Group Fave! Aiprecipecollection.com

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This is one of the AIP Recipe Collection group’s favourite Shepherd’s Pie recipes, so discovering it had disappeared from the internet was truly disappointing! I’ve tried to track down Kari Owens’s current website and the original recipe, which was posted in March 2015, but haven’t had any luck on KariOwens.com or WholeLifeFullSoul.com.

The good news? This is also one of my personal favourites, and thankfully, I’d saved a copy! So, with credit to Kari, I wanted to bring it back for the AIP community to enjoy with a few of my own tweaks.

This Paleo Shepherd’s Pie puts a delicious spin on traditional comfort food, with a savoury meat and vegetable filling topped with creamy turnip and cauliflower mash instead of the traditional potato topping. It’s a great option if you’re following the AIP and looking to limit your starch intake without giving up a hearty, comforting meal.

Prefer a more traditional topping? You can swap the turnip and cauliflower mash for mashed white sweet potatoes instead. Try my Bacon Mashed White Sweet Potatoes recipe for a delicious alternative!

And oh, by the way … I should mention that this one gets two thumbs up from my non-AIP Scottish husband, who knows a thing or two about a good Shepherd’s Pie! If you’ve been missing this classic comfort food, this recipe is well worth trying.

AIP Sheperhd's Pie - a Group Favorite! aiprecipecollection.com

Shepherd's Pie

Yield: 8 Servings
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

♥ RECIPE & IMAGES BY: Kari Owens / Whole Life Full Soul ♥ Probably the most liked Shepherd's Pie recipe posted in the AIP Recipe Collection Facebook Group!

Ingredients

  • 1/2 lb ground grass-fed veal
  • 1/2 lb ground grass-fed beef
  • 1/2 lb ground lamb
  • 1 1/4 teaspoons salt
  • 4 large carrots (about 1 cup chopped)
  • 1 large yellow or white onion
  • 1 tablespoon fat of choice (lard, coconut oil, olive oil, or ghee if properly reintroduced)
  • 1/2 fennel bulb
  • 4 celery stalks
  • 1 1/2 tablespoons fresh thyme
  • 1/2 tablespoon apple cider vinegar
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon ground cloves
  • 3/4 cup bone broth

Turnip & Cauliflower Mash

  • 3 medium turnips
  • 1 small head cauliflower
  • 1 tablespoon fat of choice (lard, coconut oil, olive oil, or ghee if properly reintroduced)
  • 1/2 teaspoon salt

Instructions

  1. Prep the vegetables: Peel and chop carrots, finely dice the onion, and chop the fennel and celery. Peel and cube the turnips, and cut the cauliflower into florets.
  2. Start the mash: Fill a pot with about 1 inch of water and place a steamer basket inside. Add the turnips and cauliflower to the basket. Cover and steam on high for 20 minutes until completely fork-tender.
  3. Sauté the aromatics: While the mash steams, heat 1 tablespoon of fat over medium heat in a large cast-iron skillet (or deep skillet). Add the onion and cook until translucent.
  4. Cook the veggies: Add the carrots, fennel, celery, and fresh thyme. Cover and cook for about 8 minutes until the vegetables are tender.
  5. Create a puree: Transfer the vegetables into a bowl. Scoop out 1/2 cup of these cooked vegetables and set them aside for the puree.
  6. Brown and season the meat: In the same skillet over medium-high heat, add the veal, beef, and lamb. Sprinkle the salt, cinnamon, garlic powder, onion powder, and ground cloves evenly over the meat. Pour in the apple cider vinegar. Cook for 6–8 minutes, breaking the meat apart with a spoon, until fully browned.
  7. Blend the veggie puree: While the meat finishes browning, safely add the 1/2 cup of reserved veggies and the bone broth to a blender. Blend until completely smooth. Caution: Content is hot!
  8. Simmer: Pour the veggie-broth puree and the remaining whole cooked vegetables back into the skillet with the meat. Stir well, turn the heat to low, and let it simmer for 5 minutes to thicken into a rich gravy while you finish the mash.
  9. Preheat your oven to 350°F (175°C).
  10. Finish the mash: Transfer the steamed turnips and cauliflower to a blender or food processor. Add 1 tablespoon of fat and 1/2 teaspoon of salt. Blend on high until smooth and velvety, or to your desired texture.
  11. Assemble: If using a cast-iron skillet, leave the meat mixture in the pan. Otherwise, transfer the meat and vegetable mixture to a deep-dish pie pan. Spread the turnip and cauliflower mash evenly over the top, smoothing it with a spatula.
  12. Bake: Bake at 350°F for 20 minutes, then turn on the broiler for 3 minutes to lightly brown the top of the mash. Let cool for 5 minutes before serving.

Notes

Make it your own!

This is a versatile recipe, so feel free to experiment a little.

I've made it with all beef or beef and pork, I’ve mixed white sweet potato with the cauliflower for the topping instead of turnip. You can also add some extra flavor to your mash by using fat from compliant bacon or add some garlic powder to taste. We also love it topped with my Bacon Mashed White Sweet Potatoes instead.

I’ve also substituted extra carrots for the fennel in the filling and used extra celery. You could try chopped asparagus or other AIP vegetables you have on hand.

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