HOWDY Folks!  OK, check out our give away items this week.  We have a stock of some of your favorite authors.  Already have one of these gems…well maybe you know someone that could use a copy?

So, get on over to our contest page for details and let’s keep the Paleo Comfort love rolling.  Oh….and we have one of our favorite recipes rocking today.  Yummy!

We don’t know any shepherds per se, but we know quite a few farmers. And farmers raising grassland sheep are pretty awesome in our book.

The first time we ever made our version of shepherd’s pie was when Charles’ mom had given us some lamb that they received from a local Tennessee farmer who raises his own sheep on grassland. Let it be said that lamb will always have a special place in my heart, as the first meal Charles ever cooked for me was a fabulous meal of lamb chops. Yum.

My family grew up eating a version of shepherd’s pie. Yes, the mashed potato topping might have included instant mashed potatoes, but that’s okay. My mom meant well.  As we may or may not always have a bunch of lamb on hand, this is an easy recipe to make with ground meat or even a combination of meat and lamb…which is exactly what we did with the goodies US Wellness Meats shipped us!

A friendly tip: Cook your mashed cauliflower ahead of time – it will save you loads of time. If you do not follow a paleo path and would like to use mashed potatoes – feel free. But we think the lower carb version with mashed cauliflower is super tasty!

This recipe is an adaptation of the one in our cookbook, as we wanted to make a special recipe just for US Wellness Meats!


1 tbs. coconut or avocado oil
4-6   cloves fresh garlic, chopped
2  pounds (900 g) ground lamb
1  pound (450 g) ground grassfed beef
2  cups (300 g) onions chopped
2  cups (250 g) carrots, peeled and sliced
2  stalks celery, chopped
1  tbs. fresh rosemary, chopped fine
2  teaspoons dried thyme
1  small can (6 ounces) tomato paste
2  tbs. balsamic vinegar
2  tbs. Worcestershire sauce**
6  cups (1½ L) Mashed Cauliflower


1. Preheat oven to 350°F (175°C).
2. Heat a large skillet over medium/medium-high heat. Add the 1 tablespoon of the oil and once hot, stir in the garlic, being careful not to burn.
3. Add in the lamb and stir, combining with the garlic. Cook until the meat is browned.
4. Remove the lamb/garlic mixture from the pan, then add in the onions, carrots, celery, rosemary, and thyme.
5. Cook until onions are translucent and carrots and celery softened.
6. Add the meat mixture back into the pan, and stir in the tomato paste, balsamic, and Worcestershire and bring to a simmer. Simmer until most of the liquid has evaporated off (especially if your tomatoes are really juicy).
7. Pour meat/vegetable mixture into a 9″ x 13″ (23 cm x 33 cm) baking pan, and with a rubber spatula spread a layer of the Mashed Cauliflower over the top, forming a solid layer of the mash.
8. Bake for 20 minutes or until the mashed cauliflower is slightly browned on top.


** Make sure you find a Worcestershire sauce that does not have wheat/gluten in it.


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