This is the best Whole30 shepherd's pie recipe! It has a delicious saucy meat layer that is made with ground beef, carrots and frozen peas and is topped with rich and creamy mashed potatoes. It's the ultimate healthy comfort food that's surprisingly easy to make. It's also gluten free, dairy free and paleo!
Why you will love this recipe:
- Move over primal gourmet and nom nom paleo! This paleo shepherd's pie is so good! It's got the most delicious flavour and is loaded with healthy veggies!
- When it comes to comfort food, shepherd's pie is some of the best and this recipe, despite being dairy free and grain free is incredibly delicious!
- It's got the most delicious meat layer that is made with ground beef, carrots, onions and peas and then it's all topped with rich and creamy mashed potatoes. I added nutritional yeast to the potatoes to give them a cheese-like taste, just without dairy.
- Besides being Whole 30 compliant, this shepherd's pie recipe is also healthy, gluten free, dairy free and paleo.
- It freezes really well and also makes great leftovers.
- It's great for meal prep.
- This recipe is really versatile. Instead of white potatoes you can make this shepherd's pie with sweet potato instead.
Key ingredients and substitutions:
- Ground beef - ground beef is a healthy complete protein that gives this dish delicious flavour. I personally use grass fed and grass finished ground beef for the added health benefits, but you can use any type of ground beef that you like.
- Potatoes - creamy mashed potatoes are used to top this shepherd's pie recipe. I used Russet potatoes because they turn out extra creamy but you can use any type of white potato that you like. You could also swap this for sweet potato.
- Nutritional yeast - to give the potatoes a cheesy flavour, while keeping this recipe dairy free, cheese free and milk free.
- Vegetables - onion, carrots and frozen peas - this combination of vegetables gives this shepherd's pie dish such a delicious flavour, plus helps make it so healthy!
- Coconut aminos - this is a great alternative to soy sauce which adds a nice sweet and salty flavour while being gluten free and soy free.
- Broth - choose from vegetable broth, chicken broth, beef broth or bone broth - to help add both moisture and flavour to this dish.
- Coconut milk - this is used to help make the most creamy mashed potatoes. I recommend using full fat coconut milk for the extra healthy fats and to make the potatoes as creamy as possible. You could also swap this for cashew milk or almond milk.
- Spices: sea salt, ground black pepper, dried parsley, dried basil, dried thyme - these simple spices and seasonings help give this shepherd's pie such a distinct, delicious flavour.
- Almond flour - this is used to help thicken the sauce for this shepherd's pie. Instead of almond flour you could use cashew flour.
How to make this recipe:
To make the meat and vegetable layer:
First, place a large pan on the stove on medium heat and add the coconut oil. Once the oil is melted add, the chopped onion to the pan. Cook until the onion is translucent.
Next, add the ground beef and spices to the pan and cook until the meat is browned, stirring frequently to break the meat apart.
Then add the coconut aminos, tomato paste, and almond flour and stir well to combine.
Now add the carrots, peas and broth, stirring well to combine. Place the lid on the pan and simmer for ~5 minutes, until the peas and carrots are cooked and have the consistency you desire.
Preheat the oven to 400 degrees Fahrenheit and start making the potatoes.
To make the mashed potatoes:
Fill a large pot with water and bring it to a boil. Add the potatoes and boil for ~15 minutes, until the potatoes are tender. Then drain the water from the pot.
Add the remaining ingredients to the pot with the potatoes, and using your immersion blender blend the potatoes until they are smooth (they will be a little sticky).
How to assemble:
Transfer the meat and vegetable mixture to a 9″ x 13″ casserole dish, and spread into an even layer. Then top the meat layer with the mashed potatoes and spread into an even layer.
Place the casserole dish in the oven and bake uncovered for 20 minutes, until the edges of the potatoes are golden and the filling is bubbling. Let it cool for a few minutes, then serve and enjoy!
- I recommend using full fat coconut milk rather than low fat for the added extra fats and thick, creamy consistency.
- You can freeze this dish for up to 3 months.
- If you are serving a large crowd feel free to make a double batch.
Variations and add ins:
- Feel free to replace the white potatoes with sweet potatoes.
- If you tolerate dairy, you can use butter or ghee instead of coconut oil.
- You can change the vegetables in this dish to give it a different flavour. Some other options include chopped celery or mushrooms.
How to store:
This dish makes great leftovers and can be stored in the fridge for up to 5 days in an airtight container.
Frequently asked questions:
Shepherd's pie originated in England. Before being called shepherd's pie, it used to be called cottage pie.
This depends on which definition or version of the paleo diet that you follow. When the paleo diet was first created potatoes were not allowed, but since the Whole30 diet started allowing potatoes many paleo authors have also started to allow potatoes as well. My number one rule is to do what works best for you and listen to your body. If you don’t tolerate white potatoes, please don’t eat them. You could easily use sweet potatoes (which are paleo) for this recipe instead.
Instead of flour you can use almond flour, cashew flour or almond meal to make shepherd’s pie.
Other Whole30 recipes you will love:
- Paleo Scalloped Potatoes
- Whole30 Clam Chowder
- Healthy Salmon Cakes with Lemon Dill Aioli
- Whole30 Stir Fry
- Whole30 Pumpkin Soup
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Whole30 Shepherd's Pie
Meat Filling Ingredients
- 2 tablespoon coconut oil
- 1.5 cups chopped white or yellow onion
- 1.5 lbs ground beef
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, minced
- 3 tablespoon coconut aminos
- 3 tablespoon tomato paste
- 3 tablespoon almond flour
- 1 1/2 cups chopped carrots
- 1 1/2 cups frozen peas
- 3/4 cup vegetable broth (or use beef broth, chicken broth or bone broth)
Meat filling instructions:
- Place a large pan on the stove on medium heat and add the coconut oil and chopped onion. Cook until the onion is translucent.
- Add the ground beef and spices to the pan and cook until the meat is browned, stirring frequently to break the meat apart.
- Add the coconut aminos, tomato paste and almond flour and stir well to combine.
- Add the carrots, peas and broth, stirring well to combine. Place the lid on the pan and simmer for ~5 minutes, until the peas and carrots are cooked and it has the consistency you desire.
- Preheat the oven to 400F and start making the potatoes.
Mashed Potato Instructions
- Fill a large pot with water and bring it to a boil. Add the potatoes and boil for ~15 minutes, until the potatoes are tender. Then drain the water.
- Add the remaining ingredients, and using your immersion blender blend the potatoes until they are smooth (they will be a little sticky).
- Transfer the meat mixture to a 9" x 13" casserole dish, and spread into an even layer. Then top the meat layer with the mashed potatoes and spread into an even layer.
- Place the dish in the oven and bake uncovered for 20 minutes, until the edges of the potatoes are golden and the filling is bubbling.
- Feel free to use butter or ghee instead of coconut oil.
- Be sure to use full fat coconut milk instead of low fat.
- If you can't have almonds I would use cashew flour instead.
- You can use any type of broth for this recipe (vegetable, chicken, beef or bone broth).
- This recipe makes great leftovers and can be stored in the fridge for up to 5 days.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.