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Grass-fed Beef Shepherd’s Pie

  • Filling:
  • 1 lb grass-fed ground beef
  • 3-4 ounces grass-fed beef liver, finely chopped OR liver pate (optional-see notes)
  • 1 onion, diced
  • 3 carrots, peeled, diced
  • 3 stalks celery, diced
  • 2 cups raw baby spinach
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoons dried thyme
  • ½ teaspoon dried oregano
  • Cauliflower Topping:
  • 1 large head cauliflower, chopped (or ½ cauliflower and ½ potatoes)
  • 4 tablespoons butter
  • 1 teaspoon sea salt, or to taste
  • 1/2 teaspoon black pepper


  1. Steam cauliflower while preparing the filling, which takes 10-15 minutes, depending on the size of cauliflower pieces.
  2. In a large cast iron pan, cook ground beef over medium-high heat. If the pan is dry, add a bit of butter or coconut oil (grass-fed beef can be very lean).
  3. With a spatula, break up meat into bite-sized pieces. Once browned, add liver and cook for 1-2 minutes.
  4. Remove from heat and place in a 9x13 inch baking dish. Do not drain rendered fat.
  5. In the same pan, add butter, onion, carrots, celery, garlic, salt, pepper, thyme, and oregano.
  6. Cook for 10 minutes, being sure to scrape up browned bits. Add baby spinach and stir in to wilt. Transfer to baking dish and spread evenly over beef.
  7. Mash steamed cauliflower with butter, salt, and pepper. Spread on top of meat and vegetables.
  8. Bake in a 400 degree oven for 20 minutes, until the topping is lightly browned.

Recipe Notes

Here's a tutorial for making liver pate.