Whole30 Shepherds Pie



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

Ingredients:

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.

Whole30 Shepherds Pie

Whole30 Shepherds Pie

This Whole30 take on a classic Shepherds Pie is a delicious, filling and hearty meal that will not have you sacrificing flavor for health.

Recipe by The Jam Jar Kitchen
5 from 12 votes
Course: Main CourseCuisine: BritishDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

45

minutes
Total time

55

minutes

Ingredients

  • For the Mashed Potato Topping
  • 2.5-3 lb Yukon gold potatoes, peeled and cut into chunks

  • 3 tbsp ghee

  • 1/3 cup full fat coconut milk

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1 tsp dried parsley

  • splash of truffle oil (optional)

  • For the Shepherds Pie
  • 1 lb ground beef, 85% lean

  • 1/2 medium onion, diced

  • 2 carrots, diced

  • 5-6 baby Bella or button mushrooms, diced

  • 1 stalk celery, diced

  • 2 cloves garlic, minced

  • 1/2 tsp dried rosemary

  • 1/2 tsp dried thyme

  • 3 tbsp tomato paste

  • 1 cup beef broth

  • 1 tbsp coconut aminos

  • 1 tsp fish sauce

  • 1 tsp balsamic vinegar

  • 1/2 cup frozen peas

  • salt & pepper

  • fresh parsley (optional)

Directions

  • Make the potatoes
  • Fill a 3 quart pot with water and add a generous pinch of salt. Add peeled potato chunks to the pot and bring to a boil. Boil until potatoes are tender enough to mash, about 10 minutes.
  • Drain the potatoes and add back to the pot. Add in 3 tbsp of ghee and 1/3rd cup of coconut milk. Use a potato masher or fork to mash the potatoes until smooth.
  • Mix in salt, pepper, onion powder, garlic powder and dried parsley as well as a splash of truffle oil if desired.
    Taste for seasoning and add any additional salt or pepper to preference. Set aside.
  • Make the Shepherd Pie
  • Preheat oven to 375 degrees F. In a cast iron skillet drizzle a little olive oil and turn heat to medium-high. Add ground beef and sear until browned and cooked through, using a spatula or spoon to break the meat up as it cooks.

    Sprinkle the beef with a little salt & pepper and then use a spoon to remove it from the pan to a bowl or rimmed plate. Set aside.
  • In the same skillet, add in onion, celery, mushrooms and carrots. Cook over medium-high heat for about 5 minutes until softened.

    Add in minced garlic, dried rosemary and dried thyme and continue to cook for another minute or so until garlic becomes fragrant.
  • Add in 3 tbsp of tomato paste and cook over medium-high heat for about a minute while stirring continuously.

    Deglaze the pan with 1 cup of beef broth stirring until well combined. Add in coconut aminos, fish sauce and balsamic vinegar and season with a pinch of salt & pepper.
  • Bring mixture to a boil then turn heat to low and add ground beef back to the pan along with 1/2 cup of frozen peas.

    Mix to combine then taste for seasoning. Add any additional salt & pepper to your preference.
  • Remove from the heat and carefully scoop the potatoes on top of the meat and veggie mixture. Completely cover the top of the meat mixture with potatoes and use a spoon to smooth out the top.

    Bake at 375 degree F for 20 minutes until hot and bubbling. Take out of the oven and let rest for 5-10 minutes before serving. If desired, top with fresh, chopped parsley and enjoy!

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8 Comments

  1. I love shepherd’s pie — this looks fantastic!

  2. Wow, amazing! I’m going to have to add the Yukon potatoes to my grocery list for the weekend. I know this is going to be terrific, especially for the chilly rainy weather blowing in.

  3. The perfect healthy dinner for a cold and rainy day!

  4. Shepherd’s pie is my favorite! Cooks so quick and easy.

  5. Yum!! This was so good and perfect for our whole 30!

  6. I’m currently doing Whole 30 and this shepherds pie recipe is calling my name! And I bet it’s a freezer-friendly recipe, too

  7. This was delicious. Used sweet potatoes, 😋

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