Hearty Shepard’s Pie


  • 1 medium head Cauliflower
  • 3/4 cup Unsweetened Almond Milk or Organic Whole Milk
  • 2 Tbsps Organic Grass-Fed Butter
  • 2-3 cloves of garlic, smashed and chopped
  • 1/2 red onion, chopped
  • 1 pound Organic Ground Turkey, Grass-Fed Beef, or Lamb (if Ketotarian can omit meat and add more vegetables)
  • Vegetables 1 Turnip, 1/2 head of Broccoli, 1/2 Zucchini, 1/2 Yellow Squash, 1 cup Red Kale or other Dark Leafy Greens, and 1 bag of Peas
  • 2 Tbsp Avocado Oil
  • 1 tbsp Almond Flour
  • Organic Chicken or Beef Stock
  • Sea Salt, Black Pepper, Garlic powder, Onion powder,
  • Optional: Rosemary, Parsley, Dill


  • Preheat oven to 400°F.
  • Make mashed cauliflower: Bring a large pot of water to a boil. Add cauliflower florets and cook until tender, 10 minutes. Drain well, pressing with paper towels or a clean dish towel to remove as much excess water as possible.
  • Return to pot and mash cauliflower with a potato masher, immersion blender, or place in food processor until smooth and no large chunks remain.
  • Stir in butter, milk, salt, pepper, and other spices as desired then mash until completely combined and creamy. Set aside.
  • Make meat mixture: In a large skillet over medium heat, heat 1 tbsp avocado oil. Add onions, turnip, and garlic and cook until softened, 5 minutes. Add seasoned ground meat and cook until no longer pink, 5 minutes more. 
  • Stir in peas and other vegetables and cook until warmed through, 5-7 minutes more. Season with salt and spices as desired.
  • Add almond flour, stock, and 1 tbsp avocado oil. Bring to a simmer and let mixture thicken slightly, 5 minutes.
  • Top meat and vegetable mixture with an even layer of mashed cauliflower and bake 20 minutes or until there is very little liquid visible and the cauliflower is golden.
  • Garnish with butter and parsley, rosemary, or dill and serve.

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