Paleo Cottage Pie

Coming home from class the other night all I wanted was Shepherd’s Pie. Seriously. I thought to myself “of all things why in the world are you craving SHEPHERD’S PIE?”. I generally categorize it as “plain people food” it’s generic like meatloaf or spaghetti-if this offends anyone I am truly sorry! Nevertheless, I wanted Shepherd’s Pie and because I lack self-control when cravings take over my body I had to make it. To be frank, what I wanted most was mashed potatoes-creamy, garlic-y, fluffy mashed potatoes. The meat and veggies were a far-off second. Because I do not eat potatoes I was going to have to substitute in something else. Cauliflower. I have made cauliflower “faux-tatoes” in the past and I have never really loved it. The cauliflower still tastes like cauliflower (not that it’s a bad thing) and it does not even begin to fill the potato void. Then I thought about roasting the cauliflower first and then pureeing it in the Vitamix. Jackpot, my friends, I discovered the “secret” to “faux-tatoes”.

I ended up making one big pie and then filling two oven/freezer proof containers with individual portions that I can re-heat when I am too lazy to cook. I also ended up with an additional bowl of “faux-tatoes” that I literally ate with a spoon whilst standing in front of the refrigerator-classy, Breanna, really classy. But in my defence, they are that good. I used some ground sirloin that was so flavourful it needed little dressing up, and kale and carrots for the veggies-not the typical peas, peas and celery are overrated vegetables if you ask me.


You will also note that I decided to call this bad boy a “Cottage” pie and not a “Shepherd’s” pie- I just couldn’t bring myself to do it. I will use the two names interchangeably even though I believe there is a slight difference!

Paleo Sirloin Cottage Pie

serves 6 


1 large head of cauliflower, chopped

2 T of olive oil

1 head of garlic

1 cup chicken stock (preferably homemade)

1 lb free-range sirloin

4 large carrots, chopped in to cubes

1 Vidalia onion, chopped

3 cups kale, chopped

1 small bunch fresh rosemary leaves

1 small bunch fresh thyme leaves

1 T of butter (optional)

1 T of animal fat (optional)

sea salt and fresh pepper


  1. Preheat oven to 375 degrees F. Wrap garlic in foil and place on baking sheet with the cauliflower. Roast until the cauliflower starts to turn golden and the garlic becomes fragrant. About 35 minutes. KEEP YOUR OVEN ON!!!
  2. Meanwhile, heat 1 T of olive oil over medium heat, add the onion and cook until softened. Add in the rosemary, thyme, carrots and kale and continue to cook for 8-10 minutes. Remove from heat and place vegetables in a small bowl.
  3.  Return the pan to heat and brown the sirloin. Season with salt and pepper
  4. Pour in half a cup of chicken stock and let simmer, remove from heat
  5. In a food processor or blender place the roasted garlic, cauliflower and 1/2 cup chicken stock. Puree until thick and fluffy. Add in the butter or animal fat (if using) and pulse to combine. Add sea salt and fresh ground pepper to taste.
  6. In a large baking dish, place the sirloin on the bottom, then layer on the vegetables and spread the cauliflower “faux-tatoes” evenly over the top.
  7. Drizzle with the remaining olive oil and place in the oven for 20 minutes or until the top is golden.




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