Having married a Brit and lived in the UK I have made and eaten by share of Shepherds and Cottage pies. A hearty and delicious meal that comes together without much effort, it’s one of my favorite things to feed my family. So I was determined to make a Whole30 and Paleo version of Shepherds pie that tasted just as good as my non-compliant version. And y’all, I did it!
This Whole30 Shepherds Pie is hearty, filling and delicious. I promise you will not feel like you’re making any sacrifices by leaving out the dairy and added sugars of non-compliant pies. Perfect for a chilly fall or winter evening, Give it a go and let me know what you think!
You will need:
- Oven safe cast iron skillet OR skillet and oven safe dish
- Large pot to boil potatoes
Ground Beef: I like to use 85% lean ground beef for this recipe. If possible try to buy grass fed and finished beef. It really does make a difference!
Potatoes: My preferred choice of potatoes for this recipe are Yukon Gold. Russets work fine in a pinch, though your mash may not be quite a smooth.
Vegetables: I like the classic combination of onions, carrots, mushrooms, celery and garlic for this recipe. If you don’t have all of these on hand you can always substitute one for the other (for example add an extra carrot if you don’t have celery).
Frozen Peas (optional): Peas are somewhat controversial in the Whole30 and Paleo realms. Though technically a legume, they were officially accepted in Whole30 program in 2020. However, some in the paleo community still consider them off-limits. They are completely optional for this recipe but I really like that little pop of sweetness so you do you. 🙂
Ghee & Coconut Milk: I use a combination of ghee and coconut milk to get a super smooth and silky dairy free mashed potato. I highly recommend using full fat coconut milk and my favorite brands are Sprouts and Trader Joes, but you can use your favorite.
Potato Seasoning: To season the mashed potatoes I like a combination of salt, pepper, garlic powder, onion powder, dried parsley and my secret ingredient, a splash of truffle oil. I find that the combination of the onion and garlic powder and truffle oil really masks any hint of coconut flavor from the coconut milk. The truffle oil is optional and it doesn’t need to be some fancy brand (I actually like the Kroger brand truffle oil), but if you do have it then definitely use it!
Tomato Paste: Tomato paste gives this recipe a rich flavor and also helps to thicken the sauce. Make sure to let it cook for at least a minute before adding the beef broth to get rid of any of that raw tomato paste flavor.
Beef Broth: Make sure to check your labels as it might be surprised how many brands of beef broth include sugar. In a pinch you can sub with chicken broth or bone broth.
Whole30 “Worcestershire Sauce”: If you’ve tried any of my other Whole30 compliant recipes you probably know by now that my Whole30 Worcestershire sauce is basically my secret weapon for these 30 days. By combining Coconut Aminos, Fish Sauce and Balsamic Vinegar the taste is almost indistinguishable and a total game changer.
Dried Rosemary and Dried Thyme: I love the earthiness these herbs bring to the party. I use dried but you can totally use fresh if you prefer, just double what you throw in.
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