📝 About This Recipe
This Paleo-friendly reimagining of the classic British pub staple swaps heavy potatoes for a velvety, garlic-infused cauliflower mash that is surprisingly decadent. We use nutrient-dense, grass-fed ground beef and a hint of gamey richness to create a deeply savory base simmered in a rich bone broth reduction. It’s a comforting, grain-free masterpiece that delivers all the heartiness of the original without the carb-heavy slump.
🥗 Ingredients
The Savory Meat Filling
- 1.5 pounds Grass-Fed Ground Beef (85/15 lean-to-fat ratio is ideal)
- 1 Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced into small cubes)
- 2 Celery Stalks (finely sliced)
- 3 Garlic Cloves (minced)
- 2 tablespoons Tomato Paste (adds depth and umami)
- 1 cup Beef Bone Broth (unsalted or low sodium)
- 1 teaspoon Fresh Rosemary (finely chopped)
- 1 teaspoon Fresh Thyme (leaves stripped from stem)
- 1 tablespoon Coconut Aminos (Paleo alternative to Worcestershire sauce)
The Cauliflower Topping
- 2 large heads Cauliflower (cut into uniform florets)
- 3 tablespoons Ghee or Grass-Fed Butter (at room temperature)
- 1/2 teaspoon Garlic Powder
- to taste Sea Salt and Black Pepper
- 1 large Egg Yolk (helps the topping brown and set)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Prepare a 9x9 inch baking dish or a deep-dish pie pan by lightly greasing with a touch of ghee.
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2
Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 12-15 minutes, or until they are very fork-tender.
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3
While the cauliflower boils, heat a large skillet over medium-high heat. Add the grass-fed beef, breaking it up with a wooden spoon. Cook until browned, about 6-8 minutes.
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4
Drain any excess fat from the skillet, leaving about 1 tablespoon for flavor. Add the onion, carrots, and celery to the beef.
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5
Sauté the vegetables with the beef for 5-7 minutes until the onions are translucent and the carrots have begun to soften.
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6
Stir in the minced garlic, rosemary, and thyme. Cook for 1 minute until fragrant. Add the tomato paste and stir well to coat the meat and veggies.
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7
Pour in the beef bone broth and coconut aminos. Bring to a simmer and let it cook for 10 minutes, allowing the liquid to reduce and thicken into a light gravy.
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8
Once the cauliflower is done, drain it thoroughly. This is crucial: let it steam-dry in the colander for 2-3 minutes to ensure your mash isn't watery.
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9
Transfer the cauliflower to a food processor. Add the ghee, garlic powder, salt, and pepper. Blend until completely smooth and velvety.
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10
Pulse in the egg yolk briefly until just combined. This will give your topping a beautiful golden crust when baked.
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11
Pour the meat and vegetable mixture into your prepared baking dish, spreading it out into an even layer.
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12
Carefully spoon the cauliflower mash over the meat. Use a fork to smooth it to the edges and then create decorative 'peaks' or lines on top.
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13
Bake in the center of the oven for 20-25 minutes. The filling should be bubbling and the cauliflower topping should be lightly golden on the edges.
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14
For an extra crispy top, turn on the broiler for the last 2-3 minutes of cooking, watching closely so it doesn't burn.
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15
Remove from the oven and let it rest for 5-10 minutes before serving. This allows the layers to set so you get a perfect slice.
💡 Chef's Tips
To prevent a soggy pie, make sure to simmer the meat filling until the broth has reduced by at least half. If you don't have a food processor, a potato masher works, but the texture will be 'rustic' rather than silky. For an even deeper flavor, substitute 1/2 lb of the beef with ground lamb or venison. Always dry your cauliflower thoroughly after boiling; you can even pat it with a clean kitchen towel. If you are not strictly Paleo, a sprinkle of nutritional yeast in the mash adds a wonderful 'cheesy' flavor.
🍽️ Serving Suggestions
Serve alongside a crisp green salad with a lemon-tahini dressing. A side of roasted Brussels sprouts with bacon complements the earthy flavors perfectly. Pair with a glass of robust red wine like a Syrah or Cabernet Sauvignon. Top with a handful of fresh chopped parsley or chives for a pop of color and freshness. Serve with a dollop of Paleo-friendly horseradish cream for an extra kick.