This Shepherd’s Pie tastes very much like the comfort food of my childhood, yet is GAPS legal since it contains no potatoes. It is also dairy-free, feel free to top with some GAPS legal cheese if you so desire.
Shepherd’s Pie GAPS Legal, Dairy-Free, No Potatoes
- 6 Tablespoons of your favorite healthy fat, divided use
- 1/2 cup onion, chopped
- 1-1/2 pounds ground beef
- 3 cloves garlic, crushed
- 1 teaspoon salt
- 1/2 t. pepper
- 3 green onions, sliced, optional
- 4 cups (about 2 heads) cauliflower
- 4 cups green beans
- 3 eggs
Begin steaming the cauliflower, it will take about 20 minutes to become fork tender. Be sure to steam the cauliflower well above the level of the water. This is very important as you do not want the cauliflower to be waterlogged.
Melt 2 Tablespoons fat in a skillet. Add in onion and saute for 2-3 minutes. Add ground beef and crushed garlic. Add in green onions. Cook the ground beef until it is completely done and minced into small pieces. Add salt and pepper. If there is excess fat, drain and reserve for later use.
While the ground beef is cooking, cook green beans until tender. Chop in pieces 1/2″ to 1-1/2″ in length.
When tender, remove the cauliflower and place in a food processor. Add in four tablespoons of fat – you may use the fat leftover from the hamburger, or other healthy fat and process until smooth. Add in two eggs and blend thoroughly.
Preheat oven to 350°F. Grease a 9×12 casserole dish.
Remove one cup of the blended cauliflower and egg mixture, beat the last egg and mix into the 1 cup of cauliflower.
Spread this one cup of cauliflower on the bottom of the casserole dish. Spread on top of this the hamburger, layer on the green beans. Finally drop blobs of the cauliflower and egg mixture to the top and spread around carefully until the top is completely covered.
Bake for 30 minutes. You will find a printable recipe at the bottom.
Also, stay tuned for a surprise use for this recipe if you have any leftovers. 
- 6 Tablespoons of your favorite healthy fat, divided use
- ½ cup onion, chopped
- 1-1/2 pounds ground beef
- 3 cloves garlic, crushed
- 1 teaspoon salt
- ½ t. pepper
- 3 green onions, sliced, optional
- 4 cups (about 2 heads) cauliflower
- 4 cups green beans, ½” to 1-1/2″ in length
- 3 eggs
- Begin steaming the cauliflower, it will take about 20 minutes to become fork tender. Be sure to steam the cauliflower well above the level of the water. This is very important as you do not want the cauliflower to be waterlogged.
- Melt 2 Tablespoons fat in a skillet.
- Add in onion and saute for 2-3 minutes.
- Add ground beef and crushed garlic.
- Add in green onions. Cook the ground beef until it is completely done and minced into small pieces.
- Add salt and pepper.
- If there is excess fat, drain and reserve for later use.
- While the ground beef is cooking, cook green beans until tender.
- When done, remove the cauliflower from the pan and allow to cool about 5 minutes.
- While still hot, place in a food processor.
- Add in four tablespoons of fat – you may use the fat leftover from the hamburger, or other healthy fat and process until smooth.
- Add in two eggs and blend thoroughly.
- Preheat oven to 350°F.
- Liberally grease a 9×12 casserole dish.
- Remove one cup of the blended cauliflower and egg mixture, beat the last egg and mix into the 1 cup of cauliflower.
- Spread this one cup of cauliflower on the bottom of the casserole dish. Ladle on the hamburger, layer on the green beans. Finally drop blobs of the cauliflower and egg mixture on top and spread around carefully until the top is completely covered.
- Bake for 30 minutes.
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Shepherd’s Pie is made with lamb. Cottage pie is made with beef
[Reply]
Abby Reply:
April 22nd, 2012 at 7:25 am
Interesting! Learn something new every day!
[Reply]
Starlene Reply:
April 23rd, 2012 at 5:46 pm
Hi Tas’, I’ve never heard of Cottage Pie… this must be another of those Australian/American um… what’s the word? Now I’ll have to go have a Google search and see what I can find.
[Reply]
Tas' Reply:
April 23rd, 2012 at 5:58 pm
British actually…
[Reply]
Starlene Reply:
April 24th, 2012 at 10:14 am
Ah, okay.