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  • Writer's pictureSujata Kale-Banerjea

Shepard's Pie


For the filling:

  • 650g grass fed organic ground beef, poultry, lamb or vegetarian option (grated firm tofu or mushrooms)

  • 1 medium zucchini, shredded

  • 1 medium carrot, shredded

  • 1 yellow onion, chopped

  • 1/2tsp of each of these: black pepper, sage, rosemary, thyme, oregano

  • 1 tsp coriander ground

  • 2 garlic cloves minced

  • 1 inch ginger minced

  • 1 tsp chili powder

  • 1/2 cup chopped parsley

  • 1 tbsp Ghee or coconut oil

For the crust:

  • 2 to 3 potatoes and 1/2 cauliflower head also boiled till tender enough to mash

  • 1/2 a cup oats milk or coconut milk

  • 1 tbsp Ghee or coconut oil+ 1 more

  • Sea salt and black pepper

  • 1/4 tsp nutmeg


  1. In a hot cast iron pan melt the preferred healthy fat of your choice.

  2. Add onions, garlic, ginger, sauté for a bit, add zucchini and carrots and stir till dry.

  3. Add the ground meat and all the seasonings and herbs. Sauté until browned and dry.

  4. Heat the oven to 350 F.

  5. Mash the potatoes and cauliflower with a potato masher with your choice of fat and milk. Add the seasonings and whisk or blend with a hand whisker till smooth.

  6. In a choice of your casserole (9-12 inches) spread the meat.

  7. Spread the mashed cauliflower mixture evenly on top.

  8. Using a fork, form peaks, and dot it with the rest of the fat.

  9. Cover the pot with aluminum foil and bake for 30 minutes, remove the foil and bake it further for 15-20 minutes until the top is slightly brown.

  10. Enjoy with a side of salad.

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