Shepherd’s Pie

Shepherd’s Pie

Print Recipe


Bottom Layer:

  • 2 lbs ground beef
  • 1 small onion diced
  • 2 stalks celery, diced
  • 1 6 oz can tomato paste
  • 1/2 cup broth
  • 1/2 Tbsp coconut aminos or Bragg Liquid Aminos or tamari soy sauce
  • 1 tsp dried parsley
  • 1 tsp garlic powder
  • 1 tsp Celtic sea salt

Middle Layer:

  • 1/2 cup broth
  • 2 small zucchini, diced
  • 1 cup green beans, cut in thirds
  • 1 medium red pepper, diced
  • salt and pepper to taste

Top Layer:

  • 2 heads cauliflower
  • 1/4 cup greek yogurt
  • 1 Tbsp nutritional yeast
  • 1/2 tsp parsley dried or fresh
  • 1 tsp garlic powder or fresh
  • 1/2 tsp black pepper
  • 1 tsp Celtic sea salt
  • coconut or olive oil cooking spray


Bottom Layer

  • Preheat oven to 350°F.
  • Lightly spray a 9x13 in baking dish with cooking spray.
  • In a large skillet over medium-high heat, brown ground beef, then add onion and celery.
  • In a bowl, mix together tomato paste, broth, aminos and spices.
  • When the onion and celery are tender, add tomato mixture and stir to combine.
  • Spoon beef mixture into your baking dish and set aside.

Middle and Top Layers

  • In the same large skillet, add the broth, vegetables, salt, and pepper.
  • While the vegetables are cooking, steam the cauliflower in a separate pot until tender.
  • In a blender or food processor, add the steamed cauliflower, yogurt, nutritional yeast and spices, and blend until smooth.
  • When the green beans are fork tender, remove them from the skillet and put them in a single layer on top of the beef mixture.
  • Drop spoonfuls of the mashed cauliflower on top of the vegetable mixture and spread with a spatula.
  • Bake for 45 minutes.


1 serving = 4 oz protein, 2 cups vegetable