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5 from 10 votes

Whole30 Shepherd's Pie

This Whole30 Shepherd's Pie is the ultimate comfort food. WIth a hearty ground beef filling and rich and creamy mashed potatoes it's the perfect meal that the whole family will love.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Dinner, Main Course, Meat
Cuisine: American, British, Scottish
Diet: Diabetic, Gluten Free, Low Lactose
Servings: 6
Calories: 905kcal


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)

Mashed Potatoes Ingredients


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).

FInal Assembly

  • 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.


  1. Feel free to use butter or ghee instead of coconut oil.
  2. Be sure to use full fat coconut milk instead of low fat. 
  3. If you can't have almonds I would use cashew flour instead. 
  4. You can use any type of broth for this recipe (vegetable, chicken, beef or bone broth).
  5. This recipe makes great leftovers and can be stored in the fridge for up to 5 days.
  6. Nutritional values are an estimate and will vary depending on the exact ingredients used. 


Calories: 905kcal | Carbohydrates: 60g | Protein: 30g | Fat: 63g | Saturated Fat: 42g | Cholesterol: 81mg | Sodium: 1050mg | Potassium: 1718mg | Fiber: 8g | Sugar: 8g | Vitamin A: 5808IU | Vitamin C: 35mg | Calcium: 117mg | Iron: 7mg