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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!
5 from 16 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine British
Servings 5 servings
Calories 565 kcal

Equipment

  • Large pot
  • colander
  • Measuring cups and spoons
  • Cutting board and knife
  • large cast iron skillet oven and stovetop safe

Ingredients
  

For the mashed potatoe topping

  • 2.5-3 lb Yukon gold potatoes, peeled and cut into chunks
  • 3 tbsp ghee
  • ⅓ 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 filling

  • 1 lb ground beef, 85% lean
  • ½ medium onion, diced
  • 2 carrot, diced
  • 6 baby bella mushrooms, diced
  • 1 stalk celery, diced
  • 2 cloves garlic, minced
  • ½ tsp dried rosemary
  • ½ tsp dried thyme
  • 3 tbsp tomato paste
  • 1 cup beef broth
  • 1 tbsp coconut aminos
  • 1 tsp fish sauce
  • 1 tsp balsamic vinegar
  • ½ cup frozen peas
  • salt & pepper
  • fresh parsley optional

Instructions
 

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 ?rd 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 Shepherds 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 ½ 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!

Notes

This recipe can easily be doubled or tripled to feed a larger group. 

Nutrition

Sodium: 764mgSugar: 6.8gFiber: 7.1gPotassium: 1035mgCholesterol: 56.7mgCalories: 565kcalMonounsaturated Fat: 5.9gPolyunsaturated Fat: 5.7gSaturated Fat: 12.8gFat: 32.7gProtein: 25.5gCarbohydrates: 43.3g
Keyword Whole30
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