Grain Free and Paleo
Paleo Shepherd's Pie with Apple Sage Sausage
This rustic shepherd's pie reimagines a classic with a harvest-inspired twist, featuring juicy homemade apple sage sausage and a velvety root vegetable mash. It is a soul-warming, whole-food meal that perfectly captures the transition from autumn to winter using seasonal produce.
- Prep
- 25 min
- Cook
- 45 min
- Serves
- 6
- Level
- Medium
- Per serving
- 420 kcal
Method
Preheat your oven to 400°F (200°C). Place the cauliflower florets and chopped parsnips in a steamer basket over boiling water. Steam for 15-20 minutes until very tender.
While the vegetables steam, prepare the sausage meat. In a large bowl, combine the ground pork, grated apple, chopped sage, minced garlic, 1 teaspoon of salt, and half a teaspoon of black pepper. Mix thoroughly with your hands to distribute the apple and herbs.
Heat 1 tablespoon of ghee in a large oven-proof skillet over medium-high heat. Add the pork mixture and cook, breaking it up with a wooden spoon, until browned and cooked through. Remove the meat from the skillet and set aside, leaving the rendered fat in the pan.
Add the onion, carrots, and celery to the skillet. Sauté for 6-8 minutes until the onions are translucent and the carrots have softened. Stir in the tomato paste and cook for 1 minute.
Pour in the bone broth and return the cooked sausage meat to the skillet. Simmer for 10 minutes until the liquid has reduced by half and formed a light sauce.
Transfer the steamed cauliflower and parsnips to a food processor. Add the remaining 2 tablespoons of ghee and a pinch of salt. Process until completely smooth and creamy.
Spread the mash evenly over the meat and vegetable mixture in the skillet. Use a fork to create decorative ridges on the surface.
Bake for 20-25 minutes, or until the filling is bubbling and the top is beginning to turn golden brown. For extra color, broil for the final 2-3 minutes.
Notes
Squeeze the excess moisture out of the grated apple before adding it to the pork to prevent the sausage from becoming too wet.
Using a mix of parsnips and cauliflower provides a more authentic 'starchy' texture and sweetness than cauliflower alone.
If you don't have an oven-proof skillet, simply transfer the filling to a 9x9 inch baking dish before topping with the mash.
For a dairy-free version, ensure you use avocado oil or extra virgin olive oil instead of ghee.
