Cauliflower and Lamb Shepherd’s Pie

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 1 large head cauliflower cut into florets and steamed
  • sea salt and freshly ground black pepper to taste
  • 1 tablespoon full fat coconut milk
  • 1 pound ground lamb
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 medium bell pepper sliced
  • 2 cups cubed butternut squash
  • 2 teaspoons chopped thyme
  • 1/4 cup low sodium vegetable broth


  • Preheat oven to 375 degrees.
  • In a food processor, blend cauliflower, salt and pepper to taste and coconut milk until smooth. In a large skillet over medium heat, add the lamb, onion and garlic.
  • Cook for 5 minutes then add the remaining 4 ingredients (bell pepper through broth) and sea salt and freshly ground black pepper to taste and cover. Simmer for 10 minutes, until lamb is cooked through and vegetables are tender.
  • In a large baking dish, pour the lamb mixture. Pour the cauliflower puree over the lamb mixture and smooth evenly over the lamb mixture.
  • Place pie in the oven and bake for 5 to 10 minutes, until cauliflower mixture is brown on top. Slice and serve warm.


SERVING SUGGESTION: Steamed asparagus.
NUTRITION: 390 Calories; 28g Fat (63.0% calories from fat); 21g Protein; 15g Carbohydrate; 3g Dietary Fiber; 83mg Cholesterol; 113mg Sodium. Exchanges: 1/2 Grain (Starch); 3 Lean Meat; 1 Vegetable; 3 1/2 Fat.
Tried this recipe?Let us know how it was!