Shepherd’s Pie

Ingredients: (feeds 8-10)

Mashed Topping:

  • 1 Red potato
  • 1 Yellow potato
  • 2 Sweet potatoes
  • 4 cloves of garlic
  • 1 cup frozen or fresh cauliflower
  • 1 tbsp coconut oil
  • salt and pepper to taste

Base Layer:

  • 1 large white onion, diced
  • 2 tbsp herb de provence
  • 1 tsp sea salt
  • 1 tbsp avocado oil
  • 1 cup frozen peas
  • 2 packages (approx 3/4 lb) ground lamb, extra lean
  • 1 can tomato paste (156 ml)
  • 1/2 cup stock (veg or chicken)
  • 2 tbsp worchestershire sauce
  • 1/4 cup nutritional yeast
  • salt & pepper to taste


In a large pot, boil well salted water. Add potatoes and garlic and boil until the potatoes can be easily pierced with a knife. Add cauliflower and continue boiling for another 2-5 mins.

Remove from heat, add coconut oil and mash until smooth. For a smoother consistency you can peel potatoes. I like mine rustic so I leave the (highly nutritious) skins on.

Meanwhile, saute onions in avocado oil over medium heat until they begin to turn translucent. Add herb de Provence, frozen peas and salt. Cook until peas defrost. Remove from heat and set aside.

Cook lamb until fully browned. Drain all oil then return to pan. Heat lamb, onion mixture, tomato paste, stock and worchestershire. Stirring to combine.

In a large roasting pan, spread lamb mixture in an even layer. Generously sprinkle nutritional yeast, about half, over meat. Add potato mixture and spread evenly. Sprinkly remaining nutritional yeast on top of potatoes.

Dish can be refrigerated or frozen until ready to eat. If eating right away, bake at 375 for 15-20 minutes until potatoes have golden/crispy edges on the top.

Serve with salad.

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