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Shepherd’s Pie

3.75 from 4 votes
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Ingredients

  • 2 lbs grass-fed ground beef
  • 1 large onion chopped
  • 2 1/2 cups of Paleo Cream of Mushroom soup
  • 1/4 cup arrowroot powder
  • 2 tablespoons paleo ketchup or in a pinch for time mix 2 tablespoons tomato paste, 1/2 teaspoon apple cider vinegar, 1/2 teaspoon water, and 1 teaspoon coconut sugar
  • 1/4 teaspoon pepper
  • 2 cups frozen peas and carrots
  • 1 head cauliflower cut into florets
  • 3 tablespoons grass-fed butter
  • Paprika
  • Sea salt

Instructions

  • Preheat oven to 400 degrees F
  • Cook the beef and onions in a large skillet over medium high heat until beef is browned. Drain fat.
  • While the meat is cooking, heat up your soup in a medium saucepan. Once heated, whisk in your arrowroot powder.
  • Add the soup, ketchup, pepper and peas and carrots to you skillet with meat. Mix together and then spoon mixture into the bottom of a 13×9 pan.
  • Steam cauliflower until soft (I do the microwave for 10 minutes…I know, I know)
  • Place cauliflower in food processor and blend butter until creamy
  • Spread mashed cauliflower evenly over the beef mixture
  • Sprinkle with sea salt and paprika
  • Bake for about 15-20 minutes