DSP Approved Shepherd’s Pie
(taken from simplyrecipes.com)
Ingredients
1 1/2 lbs ground buffalo or turkey (Grassland Beef)
1 onion chopped
1-2 cups vegetables – chopped carrots, corn, peas
1 1/2 – 2 lbs cauliflower
8 tablespoons butter (1 stick)
1/2 cup beef broth (use low sodium)
1 teaspoon Worcestershire sauce
Sea Salt, pepper, other seasonings of choice
Directions
1. Steam cauliflower so you can mash it or put it in the blender so they resemble mashed potatoes.
2. While the cauliflower is cooking , melt 4 Tablespoons butter (1/2 a stick) in large frying pan.
3. Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.
4. Add ground buffalo or turkey and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
5. Put cauliflower in the blender until they resemble mash potatoes with remainder of butter, season to taste.
6. Place beef and onions in baking dish. Distribute cauliflower on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the cauliflower as well.
7. Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown. Watch this carefully, as your cooking time will be less because you are using cauliflower.
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We are hosting an International Food Festival at our Church early in September and I volunteered to cook an Irish dish. The Shepherd’s Pie sounds great and I plan to try it…but have a question: how large a pan is required for this recipe and how many people will it serve? Each of our recipes needs to serve 20 people…please post the response quickly so I will be prepared. Thanks!!
The recipe given in this blog post serves about 4 people, if each is taking a decent-sized portion, but you can obviously multiply the measurements so it will feed 20 people then.
intresting taste
very intresting flavor
tried the recipe and it was great. The whole family enjoyed it and the dish was finished by the next day. It was very filling.
I started cooking very recently. It took some effort to make given that I have absolutely no experience with cooking but the Shepherd’s pie turned out great. Thanks for the recipe.
what kind of butter do i use?? you never said?? please let me know , i use butte that has vitamin D in it, (country crock) is that ok?? and what is (stevia)>>>???
I love to cook and I am excited to try many of your recipes. I will be cooking your shepherd’s pie soon.
Jamie,
Use raw organic butter. Country Crock is not a good type to use.
Stevia is a natural alternative to sugar.
Delicious …. however NEXT TIME … I will try using SWEET POTATO (YAM) INSTEAD OF THE CONVENTIONAL potato – plus it’s on the DSP good Carbs list – right!??? What do you think:)??? mmm!
do you always use ground turkey? we buy our beef from someone we know and it is grass-fed, no antibotics or hormones.
Can you use boca crumbles instead of meat and if not recomended what else would be a good sub for meat protein.
I’ve just found your sight. LOVE IT! Great recipes. Snowed in here for four days so I prepared meals. Shepard’s Pie was fabulous. Will definitely prepare it again. Thank you so much.
Are Yukon Gold potatoes considered a bad carb? Should I not use them as a substitute for the cauliflower?
Looking for a good DSP approved Turkey Pot Pie Recipe. I am using wild Turkey. I have a 15 to 20 lb bird.
This came out fantastic!! My wife doesn’t like cauliflower so I never told her what was in it and she loved it.
Jenn, boca crumbles are made from soy, which is something I recommend staying away from.
Paul, potatoes are not a bad carb, but cauliflower is a MUCH better choice.
This is a lot like the traditional recipe, which by the way is called cottage pie unless you make it with lamb, then it is a true shepherd’s pie. It makes great leftovers, so I always make more than I need.
i love the shepards pie receipe and so do my children and husband. We have dairy allergies and gluten sensitivities in our family and I just love all of your receipes because they are so allergy friendly. thanks for all you do! you are the best. you have made my life easier, especially with the challenges that we come upon with our little ones and the allergies/sensitivities. The silver lining in it all is that we llive a healthier life style. Thanks again.
As buffalo is not available in Ireland and turkey is traditionally eaten at Christmas time, I would generally eat Shepherd’s Pie with a minced lamb or beef, would either of these work within your weight loss program or do you have other suggestions? Thanks.
I got thumbs up from 2 teenagers and a husband who grew up on white rice with every meal….everyone loved the Shepard’s’ Pie. My husband said to me….”What is this cream on top?” – Alias…the cauliflower blended with spices and 1/2 stick of butter. I mixed in a package of frozen veggies to beef it up….Not that we are counting calories, but Isabel…how many calories are in a serving? It would be nice to post the nutritional breakdown. Thanks! Mama Zebaida
Great recipe! I added some organic garlic powder in the mash cauliflower and the ground turkey to enhance the flavor.
This is a really great recipe. I did make some changes to it that I think are pretty good. I did not use peas but I used fresh diced tomatoes, minced garlic & onions. I also ran out of enough cauliflower so I mixed the cauliflower with cooked Quinoa, with only 2 tablespoons butter, garlic, sea salt & pepper. My family of six used to love my Shepards pie but they really loved this healthier choice!
every body should definately taste this !) !!!
OMG! Let me share… I generally DO NOT write comments but had to on this one! I have three guys (husband and two boys) and let me tell ya – I didn’t make enough! They absolutely LOVED, loved, loved it! Of course I didn’t let any of them know it was made with cauliflower until I saw them scraping the dish and them wishing they had more! LOL – Truly a great recipe! THANK YOU! Happy Healthy Cooking!
Just found your site and am looking forward to trying many of the recipes. I’m wondering if I can use ground venison (deer meat) in your dishes that call for ground buffalo or turkey? I don’t care for ground turkey and buffalo is expensive. I have grown up eating venison and we make our own ground meat – using about 75% venison and 25% beef brisket. If you don’t add the brisket the ground venison is too dry to cook because is has no fat.
Jana, you can absolutely use ground venison.