Description
A Whole30-compliant, dairy-free shepherd’s pie with a walnut-cauliflower filling simmered in tomato and broth, topped with whipped sweet potato mash.
Ingredients
Units
Scale
- Walnut-Cauliflower Filling
- 1 small head cauliflower (about 1 lb / 450 g), cut into florets
- 1 cup (100 g) raw walnuts
- 1 tbsp olive oil or coconut oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 can (14 oz / 400 g) diced tomatoes
- 1 cup (240 ml) Whole30-compliant vegetable or chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- Sweet Potato Mash
- 2 lbs (900 g) sweet potatoes, peeled and cubed
- 2 tbsp coconut oil or ghee
- 1/4 tsp salt
- Black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Spread the walnuts on a baking sheet and roast for 8-10 minutes, until golden and fragrant. Let cool slightly.
- Place the cauliflower florets and toasted walnuts in a food processor. Pulse in short bursts until the mixture resembles coarse ground meat — do not over-process into a paste.
- Heat oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion and cook for 3-4 minutes until softened. Add garlic, carrots, and celery and cook for another 4-5 minutes.
- Add the walnut-cauliflower mixture to the skillet. Stir to combine with the vegetables and cook for 2-3 minutes.
- Pour in the diced tomatoes (with their juices) and broth. Add thyme, rosemary, paprika, salt, and pepper. Stir to combine and simmer over medium-low heat for 10-12 minutes, until the liquid reduces and the filling thickens. Taste and adjust seasoning.
- Meanwhile, bring a large pot of salted water to a boil. Add the sweet potato cubes and cook for 12-15 minutes, until very tender when pierced with a fork. Drain well.
- Mash the sweet potatoes with coconut oil (or ghee), salt, and pepper until smooth and fluffy. Taste and adjust seasoning.
- Spread the sweet potato mash evenly over the filling in the skillet, smoothing it to the edges. Transfer the skillet to the oven and bake for 15-20 minutes, until the topping is set and lightly golden at the edges. Serve hot directly from the skillet.
Notes
- Do not over-pulse the walnut-cauliflower mixture — you want a crumbly, meat-like texture, not a smooth paste. Short pulses of 1-2 seconds each work best.
- For a Whole30 build, confirm your broth and canned tomatoes have no added sugar or non-compliant additives.
- If you want to add corn and peas (non-Whole30), stir 1/2 cup of each into the filling before topping with the mash.
- Leftovers keep well refrigerated for up to 4 days. Reheat individual portions in the microwave or a 350°F (175°C) oven covered with foil.
- Prep Time: 20
- Cook Time: 45
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 portion