Whole 30 Shepherd's Pie
Easy and delicious this Whole 30 Shepherd's Pie is made with ground beef, vegetables, and topped with creamy mashed potatoes, for the ultimate comforting weeknight dinner.
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.
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