A simple shepherd’s pie with a meatloaf type base so that it can be quickly assembled and easily served.

Friendly to a number of restrictive diets (Anti-Candida, Gluten-free, Dairy-free, Paleo, GAPS, Whole30, Atkins, Keto, Low-Carb).



For the Bottom

  • 1 lb Hormone-free, antibiotic-free Ground Bison (substitute another ground meat if not available)
  • 1 Onion, diced
  • 2 or 3 Garlic cloves, minced
  • 1/8 tsp Sea Salt (or to taste)

For the Mash

  • 1/2 of a Cauliflower, cut into pieces
  • 1 tbsp dairy-free butter substitute or oil
  • 1/4 tsp Garlic Powder
  • 1/8 tsp Sea Salt (or to taste)
  • 3-4 Stalks of Kale, stalks removed & torn into piece

For the Middle (optional)

  • 3 Carrots, finely chopped


Step 1.

Preheat oven to 375F.  In a medium bowl, mix together the bison, onion, garlic and salt. Press bison mixture into a greased loaf pan or casserole dish. Bake at 375F for 50 minutes or until the meat reaches an internal temp of 160F.  Drain off any excess liquid. (Optional: At the 40-minute mark, sprinkle chopped carrots on the meat to cook for the remaining 10 minutes.)

Step 2.

Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes. Transfer to a food processor and blend to a mash. Blend in butter substitute, garlic powder, and salt.  Add in kale and pulse until combined.

Step 3.

Evenly spread the cauliflower mash on top of meat and carrots (if using). Place back in the oven and bake for an additional 10 minutes or until warmed through. Remove from oven and serve warm.