• 2 lbs ground grass-fed beef, bison, or lamb
  • 1 head cauliflower
  • 1 small onion, diced
  • 2 medium carrots, chopped
  • a handful of fresh green beans, chopped
  • 2 tablespoons butter
  • 2 tablespoons cream
  • 2 tablespoons olive oil
  • gruyere cheese
  • fresh thyme
  • salt, pepper, Montreal steak seasoning


  1. Preheat oven to 400.
  2. Break the cauliflower into pieces and steam until tender.
  3. Process in food processor with 2 tablespoons butter, 2 tablespoons cream, salt and pepper. Set aside.
  4. Heat olive oil in a 10 inch cast iron skillet. Add the onions and saute for a few minutes until soft.
  5. Add meat and a sprinkle of Montreal steak seasoning to skillet and saute for a few minutes, stirring to brown evenly.
  6. Add the carrots and green beans and cook for another 5 minutes.
  7. Add a sprinkle of fresh thyme, salt and pepper to taste. Stir to combine.
  8. Spread the processed cauliflower mixture all over the top of the meat mixture (like you would do with the mashed potatoes for a regular shepherd’s pie).
  9. Grate a bit of the gruyere cheese over the top of the cauliflower.
  10. Bake for 25 minutes. Remove from oven and allow to rest for 10 minutes before serving.

Note: I like to make/bake this in a cast iron skillet, but if you don’t have one or prefer not to, you can cook the meat and veggies in a skillet and then move it to a pie pan or casserole dish before spreading the cauliflower on to bake it (and you may want to bake it for 5-10 minutes longer).

Recipe slightly adapted from Mark’s Daily Apple.