About 1 Hour or Less, Dairy Free, Dinner, Egg Free, Gluten Free, Grain Free, Paleo Friendly, Uncategorized

Recipe: Gluten Free Smoky Mountain Cabin Pie

Are you a fan of Shepherd’s Pie?

Delicious and hearty, this recipe is free from lots of allergens – no gluten, egg, gum or soy, and it can be made dairy free, too!. Thanks to Michelle at Totality Living Well for this recipe!  It made its debut at the Knoxville Gluten Free and Allergen Free Wellness Event last weekend and of course was a huge hit!

Michelle and her husband Scott are always cooking up something amazingly tasty, clean and nutritious. You can get more recipes on their website.  Just because we are gluten free doesn’t mean we have to sacrifice taste!

Gluten Free Smoky Mountain Cabin Pie

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 4 Servings

Gluten Free Smoky Mountain Cabin Pie

ALWAYS double check your ingredients for Gluten Free status (including manufacturer's statements) before using!

If cross contamination is a concern,click HERE to view products from my favorite spice company that are organic and gluten free!


    For the Filling:
  • 2 Cups Ground Beef
  • 2 Tablespoons Avocado Oil, divided
  • 1 large Onion, chopped
  • 2 medium Carrots, finally chopped
  • One stalk Celery, finally chopped
  • One medium Zucchini, finally diced
  • 1/2 teaspoon Cinnamon
  • 2 teaspoons dried Thyme
  • 2 teaspoons dried Rosemary
  • 2 Bay Leaves
  • 2 Garlic Cloves, finally chopped (adjust as desired)
  • 1 ½ Cups Chicken Stock
  • 1/4 Cup Tomato Purée
  • 1 Tablespoons all-purpose Gluten-Free Flour
  • 1/4 Cups fresh Parsley, chopped
  • Himalayan pink Salt and Pepper to taste
  • For the Cauliflower Mash:
  • 8 Cups Cauliflower (approx. 2 cauliflower heads)
  • 2 Garlic Cloves
  • 1/4 Cup plain, unsweetened Greek Yogurt (dairy free OK)
  • 2 Tablespoons extra virgin Olive Oil, divided
  • 1 Tablespoon Coconut Flour
  • 2 Tablespoons Butter, divided (Omit if Dairy Free)
  • Himalayan pink Salt
  • 1/4 Cup Shredded Cheese (Omit if Dairy Free)


  1. Preheat the oven to 400 degrees.
  2. Brown beef in a large skillet with 1 T avocado oil and then remove from skillet. In the same pan, add the remaining oil and lightly sauté the onions, carrots, celery and zucchini for 3 minutes.
  3. Add cinnamon, thyme, rosemary, and bay leaves and cook for 2 more minutes. Then add the garlic and gently sauté for another minute.
  4. Return the beef to the pan and stir in the, tomato puree and flour.
  5. Cook on medium heat for a few minutes until the liquid has reduced.
  6. Add the stock and simmer with the lid on for at least 30 minutes and for up to an hour adding more stock or water if it’s starts to get dry.
  7. Stir through the fresh parsley and taste for seasoning balance. Set aside while you make the cauliflower mash.
  8. Meanwhile, roughly chop the cauliflower into equal sized pieces. In a large saucepan over high heat, bring approximately 3 inches of water to a boil.
  9. Using a steamer basket over the water, steam the cauliflower and whole garlic cloves with the lid on for 5 minutes or until the cauliflower is tender.
  10. Transfer the cauliflower and garlic to a food processor or blender.
  11. Add yogurt, olive oil, coconut flour, 1 T butter and the salt to taste. Puree until the cauliflower is very fluffy (approximately 2 minutes).
  12. Transfer meat to a large, 9” x 13” casserole dish and spread evenly (it should fill about 2/3’s of the dish), then top with the cauliflower mash, dot the remaining butter and sprinkle cheese over the top.
  13. Bake for 25 – 30 minutes until golden.
  14. Finish with a few chives or some fresh thyme leaves for a festive garnish.