Easy and delicious this Whole 30 Shepherd’s Pie is made with ground beef, vegetables, and topped with creamy mashed potatoes for the most scrumptious comforting dinner.
It is comfort food season and I am here for it. It has been raining non-stop in Southern California and I can’t get enough comforting meals. Rain is my favorite weather and there is nothing better than listening to the rain and having a warm bowl full of comfort deliciousness for dinner. This Whole 30 Shepherd’s Pie is a family favorite and an easy meal you can throw together when you are short on time. Although when made with ground beef this is known as Cottage Pie, we still use the term Shepherd’s pie in our home. Traditional Shepherd’s Pie is made with ground lamb but in this Whole 30 compliant version we us lean ground beef and the results are outstanding. This easy weeknight dinner is a delicious and healthy meal that is loved by the whole family. To make it a complete meal I like to serve it with a big green salad.
Simple ingredients I use to make this easy Whole 30 Shepherd’s Pie
ghee (clarified butter)
potatoes
Unsweetened Nutpods, coconut milk, or milk of choice
salt
lean ground beef (grass fed if possible)
olive oil
onion
carrots
parsnip
garlic
baby bella mushrooms
dry or fresh thyme
onion powder
tomato paste
beef broth or chicken stock
coconut aminos (in place of Worcestershire sauce)
fresh parsley
Frequently Asked Questions
What is Shepherd’s Pie?
Shepherd’s Pie is a savory meat pie that has a potato topping and then baked in an oven proof skillet or casserole dish. Traditionally, it is made with ground lamb.
Can I make this Paleo?
To make this a Paleo Shepherd’s pie all you need to do is swap the white potatoes out for a sweet potato mash or another option would be cauliflower mash.
Can I use other ground meat?
Absolutely! I have made this with both ground chicken and ground turkey and the results were great.
Can I use other vegetables?
Of course! You can change the veggie mixture by adding chopped bell peppers, green beans, and green peaswhich are very popular in this dish. Sweet potatoes can can be used for the topping instead of white potatoes.
Whole 30 Shepherd’s Pie
Ingredients
Mashed Potato Topping
- 4 russet potatoes, peeled and cut into 1 inch pieces
- 2 tbsp ghee
- 1 cup Unsweetened Nupods or milk of your choice
- 1 tsp salt
Beef Mixture
- 2 lbs ground beef
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, chopped
- 3 carrots, halved then sliced
- 1 parsnip, diced
- 4 garlic cloves, minced
- 8 oz baby bella mushrooms, sliced
- 1 tsp dry thyme
- 1 tsp onion powder
- 1 tsp salt
- 6 oz. tomato paste
- 1 cup beef broth
- 1/4 cup coconut aminos
- 1/2 cup fresh parsley, chopped
Instructions
Mashed Potato Topping
- Start by peeling the russet potatoes and cutting them into 2 inch pieces. Add them to a pot and cover them with water. Bring to a boil, reduce to a simmer, and cook for about 15 minutes until the potatoes are tender.
- Drain water and add ghee or butter, Nutpods or milk, and salt. Mash the potatoes and mix well. Add more Nutpods or milk if potatoes are not creamy enough. Set aside.
Beef Mixture
- Preheat the oven to 375 degrees Fahrenheit. Add a large oven safe skillet or cast iron pan to the stove over medium-high heat. Add ground beef and cook while breaking it up with a spoon and until no longer pink. Take out of the skillet and set aside.
- Add oil to skillet. Add onion, celery, carrots, and garlic. Cook over medium-high heat for 5-7 minutes or until vegetables are soft. Add mushrooms and continue to cook for 2-3 minutes.
- Add in cooked ground beef to vegetable mixture and stir. Add thyme, onion powder, salt, tomato paste, coconut aminos, half of the parsley and stir well. Add in broth and cook for an additional 5 minutes while stirring. Turn off heat and set aside.
- Take mashed potatoes and spread over meat mixture evenly. Bake in oven for 15 minutes. Garnish with remaining fresh chopped parsley. Serve and enjoy.
