Whole-30 & Paleo Shepherd’s Pie

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

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!

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!

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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!

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

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!