This article is shared with permission from our friends at PaleoHacks.

Shepherd’s pie gets a healthy spin with ground turkey and mashed cauliflower for pure comfort food without the guilt.

This hearty Paleo shepherd’s pie is gluten-free and filled with nourishing ingredients! Plus, these pies are made in individual ramekins for perfect portion control.

The recipe uses ground turkey and mashed cauliflower in place of white potatoes. Cauliflower boasts healthy vitamins and minerals, packing magnesium, potassium and fiber. When mashed, cauliflower is just as flavorful as potatoes, and keeps its texture well when reheated.


To make the cauliflower mash, cut a cauliflower head in half, remove the stem and cut into florets. Boil for 15-20 minutes or until soft. Then blend with butter, coconut milk and chicken stock for maximum flavor! (See recipe – Mashed Cauliflower Drizzled with Oregano Butter). Tip: Make the cauliflower mash ahead of time!


To make the shepherd’s pie, sauté onion, carrots and celery over medium heat until just softened. Then add ground turkey and season with thyme, rosemary, salt and pepper. Once cooked through, add crushed tomatoes and chicken stock, simmering a few minutes more. Add the mixture to four ramekins, top with the mashed cauliflower and bake for 20 minutes, or until golden brown. Garnish with fresh chopped parsley and enjoy!

Mini Cauliflower Shepherd’s Pie

Shepherd’s pie gets a healthy spin with ground turkey and mashed cauliflower for pure comfort food without the guilt.

Recipe by: Dina Hassan

Total Time: 40 Minutes

Preparation time: 10 Minutes

Cook Time: 30 Minutes

Serves: 4


  • Large skillet
  •  4 medium ramekins
  •  Large oven tray


  • 1 tablespoon extra virgin olive oil
  •  ½ onion, finely chopped
  •  1 medium carrot, thinly diced
  •  1 celery stalk, thinly chopped
  •  1 lb ground turkey
  •  ½ teaspoon dried thyme
  •  ½ teaspoon dried rosemary
  •  Salt and pepper to taste
  •  ½ cup crushed tomatoes
  • ½ cup chicken stock
  •  2 cups cauliflower mash
  • Chopped fresh parsley, for garnish


  1. Preheat the oven to 350°F.
  2.  Heat extra virgin olive oil in a large skillet over medium heat. Add the onion, carrot and celery, and sauté for 3-4 minutes until slightly softened.
  3. Add the ground turkey, thyme, rosemary, salt and pepper and cook until the turkey is cooked through, about 4-5 minutes.
  4.  Add the crushed tomatoes and chicken stock and simmer for 3-4 minutes.
  5.  To assemble, distribute the ground turkey mix in 4 medium ramekins and top with a layer of mashed cauliflower.
  6.  Place the ramekins on an oven tray and bake for 20 minutes or until the cauliflower starts to turn golden-brown. Remove from the oven, let rest for 5 minutes, garnish with chopped fresh parsley and serve.


  • You can assemble the pies ahead of time, then bake when you’re ready to serve. It also freezes well!
  • Got holiday leftovers? Add turkey and other fixin’s to the sautéed veggies and add them to the pie!
  • You can also make this recipe in one large pie dish if you prefer.


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