Seattle DINING! logo


Pike Mkt recovery


Shepherd's Pie

Serves 4


1 tbsp olive oil
1-1/2 organic garlic cloves, minced
½ large organic onion, finely chopped
¾ lb grass fed ground lamb (not a lamb fan? Try ground beef instead)
1 large organic carrot, finely chopped
1 organic celery rib
3-4 fresh thyme sprigs
1-1/2 cups fresh chicken stock
2 tbsp organic tomato paste
1-1/2 tsp Worcestershire sauce
2 tbsp red wine
Sea salt and ground black pepper to season
2 tsp organic green onions or chives to top

Whipped Cauliflower topping (America's Test Kitchen Easy Everyday Keto recipe)


1. Heat olive oil in casserole over medium heat. Add garlic and onion soften for 1-2 minutes.

2. Add ground lamb and brown.

3. Add carrot, celery, and thyme and soften for 2-3 minutes.

4. Return lamb to pan. Pour in stock, then stir in tomato paste, Worcestershire, and red wine until combined. Season with salt and pepper, bring to boil, then reduce to simmer and cook gently until liquid is nearly gone, stirring occasionally.

5. Meanwhile, make the whipped cauliflower and set aside; keep warm.

6. Place the lamb and vegetables in a serving bowl, top with whipped cauliflower.

7. Put in oven at 350 until edges of cauliflower begin to brown.

8.  Sprinkle green onions or chives on top of whipped cauliflower. Serve.

SD! Test Kitchen/November 2020

We've worked hard to upgrade this site. Click here to notify us of any problems we need to correct.

Revolve True Food & Wine Bar


Subscription has its privileges - Each month Seattle DINING! publishes new features on new restaurants, food and beverage news from around the Northwest and special events. Don't miss out on these informative stories.

Sign up today for your FREE subscription and you'll get notification each month when the new issue comes on line. You'll also be the first to find out about special Seattle DINING! events.  What are you waiting for? Sign up now!

 Click here to sign up now!