Carnivore Shepherd’s Pie Recipe (No Potato Required)

Let us deal with the obvious question first. No, a traditional shepherd’s pie is not carnivore. The mash on top disqualifies it, and pretending otherwise is how you end up with the sort of wishful labelling this site exists to argue against.

If you want another slow-cooked mince dinner, try the no-bean carnivore chili.

A British classic from our full set of carnivore ground beef recipes.

But the pie underneath the potato always was. Slow-browned lamb mince in a proper gravy is as carnivore as food gets. So the job is not to reinvent the dish, it is to replace the lid. Whipped eggs, butter, cream and mature cheddar, poured over the meat and baked, puff into a golden crust that does everything mash ever did. It browns, it holds a spoon, and it soaks up gravy. On the hierarchy this sits on tier two, dairy and all, and it makes no apology for it.

Two rules make or break it. Brown the mince properly, in batches, until it has real colour, because a grey mince pie tastes exactly as sad as it sounds. And use bone broth for the gravy, since without the potato’s starch the body of the sauce has to come from gelatine, which is where it should have been coming from all along. The chopped livers are optional, but they vanish into the gravy and put back the depth the onion used to fake.

Carnivore Shepherd's Pie

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 6 servings

Calories 731 kcal

Ingredients

  

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The filling

• 800 g Lamb mince 20% fat, not the lean stuff
• 2 tbsp Beef or lamb dripping or butter
• 250 ml Lamb or beef bone broth the gelatinous kind if you have it
• 100 g Chicken livers optional; finely chopped, they disappear into the gravy
• Salt to taste, if you use it

The topping

• 6 Eggs
• 100 ml Double cream
• 75 g Butter melted
• 150 g Mature cheddar grated

Instructions

 

• Heat the oven to 180°C (160°C fan).
• Melt the dripping in a wide pan over high heat and brown the lamb mince in two batches. Proper colour, not grey. The browning is where the flavour lives, so do not rush it or crowd the pan.
• Stir the chopped livers through the browned mince for the last two minutes. They melt into the meat and give the gravy the depth the onion used to provide.
• Pour in the bone broth, scrape the browned bits off the bottom of the pan, and simmer for 10 to 15 minutes until it has reduced to a thick gravy that coats the meat. Season if you season.
• Whisk the eggs with the cream and melted butter, then stir through two thirds of the cheddar.
• Spread the filling in a baking dish, pour the topping evenly over it, and scatter the rest of the cheddar on top.
• Bake for 25 to 30 minutes until the top is puffed and golden brown. Rest for 10 minutes before serving; the topping finishes setting as it cools.

Notes

Swap the lamb for beef mince and you have a carnivore cottage pie. The pie reheats well, covered, at 160°C for 20 minutes, and the topping firms up overnight, so leftovers slice cleanly.

Nutrition

Calories: 731kcalCarbohydrates: 1gProtein: 38gFat: 64g

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Like most things built on slow-cooked meat, it is even better the next day, when the topping has set firm enough to slice. Make two while the oven is on.

The Topping Problem

A shepherd’s pie is defined by its lid, which is the one part of it that carnivore cannot have. Cauliflower is the usual substitute and it is a poor one: it holds water, goes grey, and slides off the mince.

A thick layer of hard cheese browned under the grill does the structural job better. It sets into a genuine crust, it separates cleanly on the spoon, and it browns the way a potato lid browns. It is not a potato, and it is better than an apology for one.

More slow-cooked comfort: Carnivore Cheeseburger Casserole, Traditional Lancashire Hotpot. Or browse all our carnivore recipes.