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By Lauren Holden

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Whole-30 & Paleo Shepherd’s Pie

September 9, 2019

Comfort on a plate is what you will get with this fall-inspired dish!

Whole-30 & Paleo Shepherd's Pie

This recipe gives me all the cozy fall vibes! It is packed with tons of veg, whole & real foods & is absolutely delicious!

My version of shepherd’s pie is lower in carbs than traditional shepherd’s pie as I subbed the potato topping for a cauliflower one. However, feel free to use potatoes, sweet potatoes, or carrots in place of the cauliflower! This recipe is really versatile & you can really sub out any of the veg I used for whatever you have on hand!

Whole-30 & Paleo Shepherd's Pie

Make sure to tag me over on Instagram if you make this so I can share your delicious creations on my IG story! I hope you love the recipe!

Please leave me any other recipe requests or questions in the comments below!

Print Recipe
Whole-30 & Paleo Shepherd's Pie
Comfort on a plate is what you will get with this fall-inspired dish! Perfect weeknight meal & makes for even better lunches the next day!
Whole-30 & Paleo Shepherd's Pie
Prep Time 20 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Sheppards Pie Filling
  • 2 lbs ground beef, turkey, or chicken I used extra lean ground beef (2 small packages)
  • 1 cup chicken bone broth
  • 1 red onion, diced
  • 1/2 tsp pink salt
  • Black pepper to taste
  • 1 tbsp extra-virgin olive oil, avocado oil, orbutter/ghee
  • 4 cloves of garlic, minced
  • 1/3 cup diced mushrooms Or other veg of choice (shaved brussel sprouts would be good)
  • 3 medium carrots, peeled & chopped
  • 5 parsnips, peeled & chopped
  • 2/3 cup peas I used frozen
  • 2/3 cup corn For lower carb or Whole-30 you can sub this for another veggie (cauliflower or broccoli rice, etc.)
  • 2 tbsp tamari or coconut aminos
  • 2 tbsp arrowroot powder This helps to thicken the mixture but you can also try using 2 tbsp ground flax for higher fibre & lower carb
  • 1/4 cup sugar-free ketchup or tomato paste (or tomato sauce) I like Primal Kitchen ketchup (Whole-30 friendly)
Cauliflower 'Potato' Topping
  • 5 heaping cups cauliflower, steamed I used frozen
  • 1/2 tsp pink salt
  • Black pepper to taste
  • 1 tbsp avocado oil (or butter or coconut oil) Or avocado oil or butter/ghee
  • Milk of choice (up to 1/4 cup) I used unsweetened cashew
  • Thyme, rosemary, garlic etc. *Optional: you can blend this in or sprinkle over top of the final mixture
Prep Time 20 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Sheppards Pie Filling
  • 2 lbs ground beef, turkey, or chicken I used extra lean ground beef (2 small packages)
  • 1 cup chicken bone broth
  • 1 red onion, diced
  • 1/2 tsp pink salt
  • Black pepper to taste
  • 1 tbsp extra-virgin olive oil, avocado oil, orbutter/ghee
  • 4 cloves of garlic, minced
  • 1/3 cup diced mushrooms Or other veg of choice (shaved brussel sprouts would be good)
  • 3 medium carrots, peeled & chopped
  • 5 parsnips, peeled & chopped
  • 2/3 cup peas I used frozen
  • 2/3 cup corn For lower carb or Whole-30 you can sub this for another veggie (cauliflower or broccoli rice, etc.)
  • 2 tbsp tamari or coconut aminos
  • 2 tbsp arrowroot powder This helps to thicken the mixture but you can also try using 2 tbsp ground flax for higher fibre & lower carb
  • 1/4 cup sugar-free ketchup or tomato paste (or tomato sauce) I like Primal Kitchen ketchup (Whole-30 friendly)
Cauliflower 'Potato' Topping
  • 5 heaping cups cauliflower, steamed I used frozen
  • 1/2 tsp pink salt
  • Black pepper to taste
  • 1 tbsp avocado oil (or butter or coconut oil) Or avocado oil or butter/ghee
  • Milk of choice (up to 1/4 cup) I used unsweetened cashew
  • Thyme, rosemary, garlic etc. *Optional: you can blend this in or sprinkle over top of the final mixture
Whole-30 & Paleo Shepherd's Pie
Instructions
Sheppards Pie Filling
  1. In a large saucepan over medium heat add the oil with the diced red onion, minced garlic, & carrots. Saute for a couple of minutes.
  2. Reduce to a simmer & add the broth & the ground beef. Saute until the beef is fully cooked.
  3. Add the rest of the ingredients & allow the mixture to simmer for 10-15 minutes while you make the cauliflower topping.
Cauliflower 'Potato' Topping
  1. Add the steamed (& drained) cauliflower to a blender with the rest of the ingredients for the topping & pulse until smooth & creamy.
  2. Transfer the filling to a large baking dish (I used a fairly large & deep one) & pour the filling into it. Top with the cauliflower topping & more dried herbs, pink salt & pepper if desired.
  3. Bake at 350 degrees F for around 25 minutes. Remove from the oven, serve warm with desired toppings & garnish with fresh herbs (if desired). Enjoy!
Recipe Notes

*Feel free to use potatoes, sweet potatoes, or carrots in place of the cauliflower in the topping.

**Get creative with the veggies you use & you can swap out any I used for ones you currently have on hand!

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