LAMB-tastic Shepherd's Pie with Crispy Leeks (AIP)
Prep time
Cook time
Total time
This recipe is AIP-friendly
Recipe type: The Main Event
Serves: 6-8
  • 1 tablespoon extra virgin olive oil
  • 2 large onions, peeled and diced
  • 1 carrot, peeled and lovingly chopped into teeny-tiny dice
  • 1 swede, peeled and lovingly chopped into teeny-tiny dice
  • 450 g shredded cooked lamb (or the equivalent in fresh ground lamb mince)
  • ½ teaspoon cinnamon
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon tapioca starch
  • 300 mls leftover gravy (or the equivalent in fresh bone broth)
  • salt
  • 1 head of cauliflower, washed and cut into florets
  • 2 large leeks, washed and cut into slices
  • 1 teaspoon nutritional yeast (optional)
  1. Heat your oven to 180°C / 360°F.
  2. Heat your happy fat in a large fry pan over a medium flame. Add your onions and fry until they just start to turn a little brown at the edges. Add the lovingly chopped carrot and swede. Cook for another 5 minutes or so, until starting to soften.
  3. Turn the heat up and add your meat. Stir well. Give the mixture a generous seasoning of salt.
  4. Add the cinnamon, thyme and parsley. Stir again.
  5. Stir in the tapioca starch and allow the remaining juices to soak up. Gradually add the gravy to the meat mixture until it is all incorporated.
  6. After the mixture comes to the boil, turn the heat right down, pop the lid on the pan and let it simmer away for about 20 minutes. Stir occasionally to prevent sticking.
  7. While the meat is cooking, pop your cauliflower into a pot of boiling water. Sprinkle with some salt, and cook until fork-tender – about 7 minutes. Drain.
  8. Pop half your cooked cauliflower into your food processor. Add a little salt. Pulse until pureed and set aside in a bowl. Repeat with the remaining cauliflower. Taste and add more salt if necessary.
  9. Grease your baking dish well (I used more melted lamb fat).
  10. When the meat is ready, spoon it into your greased baking dish and level it out with the back of the spoon. Carefully spread the cauliflower mash evenly over the top.
  11. Sprinkle the leeks evenly on top of the mash. If using, sprinkle the nutritional yeast over the top and pop into your oven for about 25 minutes, or until the top is crusty and golden.
Adapted from a recipe by Delia Smith
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