Being A Better Irishman

There are various parts of me and my personality that scream out my part Irish blood. Mostly I can drink like a man. But I blame that mostly on tons of practice with my former boss when I was in law, who is much more Irish than I am! However, if you know me, you probably know well my stubbornness and but also jovial attitude. All of these things make up something I am happy to claim as what makes me who I am. That all said, I’m not a huge fan of Irish food. Corn beef…sure, potatoes…absolutely, but ehhh mostly I need something spicy.

All that in mind, I decided I wanted to make shepherd’s pie. If I’m being really honest, I wanted to figure out a gravy/sauce to put the meat in. Seemed like I could creatively come up with something that was not only user friendly, but also healthier. Yes, this is the first time I’ve ever made shepherd’s pie. I am trying to be a better Irishman! So starts the trial run on a Paleo shepherd’s pie.

I’m going to put this in order of layers, starting with the bottom.

Bottom Layer

1 lb ground beef
1 lb ground lamb
2 tsp garlic powder
2 tsp salt
2 tsp pepper
1 Tbsp reserved fat from the meat
2 shallots, finely diced
2 Tbsp Worcestershire
¼ cup red wine
2 cups beef broth
2 bay leaves
10 whole sprigs fresh thyme
¼ c tomato paste

Over high heat brown beef, lamb, garlic powder, salt and pepper. Drain over a bowl so that you can preserve some of the fat from the meat. In a separate pan over medium heat sauté the shallots in the fat reserved from the beef and lamb. When the shallots are soft add Worcestershire, red wine, beef broth, bay leaves and thyme. Cook over medium heat for 10-15 minutes. Remove the thyme and bay leaves and add tomato paste. Stir well and add meat back in. Stir to combine and layer into the bottom of a 2 1/2 quart casserole dish.

Middle Layer

8 oz frozen peas, thawed
2 large carrots, diced into ¼ inch pieces
Coconut oil spray

On a baking sheet, spray carrots with coconut oil spray and bake at 300 degrees for 20 minutes. Mix peas and carrots on baking dish and add to casserole dish on top of the beef.

Top layer

1 head cauliflower, cut into tree-like sections
3 russet potatoes
Coconut oil spray
2 Tbsp Kerrygold or other grass fed butter
1 cup grass fed or almond milk
2 tsp salt
2 tsp pepper

Spray cauliflower with oil to coat and roast at 400 degrees for about 20 minutes or until it is soft enough to be pierced with a fork. Peel, cut and boil potatoes in water until also soft enough to pierce with a fork. In a bowl mix potatoes, cauliflower, butter and milk with an electric mixer until smooth with few chunks. Add salt and pepper. Taste the mash and use more salt and/or pepper to your liking. It has to taste good to you. Add mash to the top layer.

Bake at 350 degrees for an hour or until its bubbling and brown on top. Let the whole thing sit for about 5 minutes.


Cut it into wedges or scoop it on your plate and welcome to comfort food! I do not recommend this in the summertime, but with the weather the way it’s been, I’m guessing summer is never coming anyway, so eat on!

Slainte!shepherds pie


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