AIP Shepherd’s Pie

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AIP Shepherd’s Pie

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Prep Time 20 minutes
Cook Time 1 hour

Course Main Course

Servings 8 serves
Calories 636 kcal


  • Casserole dish 20 x 30cm



  • 1.8 kg beef mince
  • 2 onions finely chopped
  • 5 stalks celery finely chopped
  • 1 sprig rosemary finely chopped
  • 4 bay leaves
  • 200 g mushrooms finely sliced
  • 1/3 cup arrowroot powder
  • 1 tsp Himalayan salt

Crust on top

  • 1.5 cauliflower
  • 2 tbsp tallow or coconut oil
  • 1 tsp garlic powder
  • 1/2 tsp Himalayan salt



  • Brown the meat with onions, celery, rosemary, and bay leaves in a large pot over medium-high heat.  Don’t drain the fat off the meat.
  • Add the mushrooms and continue to cook until mushrooms and celery are nice and soft, stirring occasionally, probably an extra 10-15 minutes after the meat is fully cooked.
  • Add the salt to taste.  Add the arrowroot powder, stir in well, cook for 3-4 minutes then remove from heat.
  • Remove the bay leaves and stem from the rosemary, Pour all of the meat mixture into a casserole dish or lasagna pan.  Pat down well with the back of a spoon or metal spatula.


  • Steam cauliflower in a large pot with about an inch of salted water in the bottom.  Cook until very soft, about 20 minutes.
  • Drain cauliflower completely.  Return to pot and blend with an immersion blender or mash very well with a potato masher. 
  • Add cooking fat, garlic powder and salt and mix to combine. 


  • Preheat oven to 190C.
  • Spread cauliflower mix evenly over the meat layer in the casserole dish.
  • Bake for 35-40 minutes, until cauliflower is starting to brown and bubble around the sides. Let rest for 10 minutes before serving.


Calories: 636kcalCarbohydrates: 14gProtein: 42gFat: 45gSaturated Fat: 17gCholesterol: 160mgSodium: 624mgPotassium: 1060mgFiber: 3gSugar: 4gVitamin A: 11IUVitamin C: 55mgCalcium: 73mgIron: 5mg

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