Whole 30 Shepherd’s Pie
What’s more comforting than meat and potatoes? Shepherd’s pie is a timeless classic that’s easy to make with kitchen staples, like frozen vegetables and beef broth. It’s known for its rich savory flavor and creamy mashed potato topping. You can even use leftover mashed potatoes to make this an even simpler weeknight meal! You may assume this comfort food is off limits on Whole 30, but we made a delicious version that’s lightened up and totally compliant. Bonus – this Whole 30 Shepherd’s Pie can be prepared and cooked in less than an hour.
Although filling and tasty enough to stand on its own, we recommend a big green salad to serve on the side for the ultimate comfort meal. Bonus: this warms up really well, so don’t worry about having leftovers!
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Whole 30 Shepherd’s Pie Recipe Tips:
- Serve alongside a salad or mixed vegetables for a complete meal.
- Serve covered in the fridge for up to 3 days.
- Follow a vegetarian diet? Check out our Vegetarian Shepherd’s Pie here.
Whole 30 Shepherd's Piee
- 2 medium Russet potatoes, peeled and quartered
- splash of plant based milk of choice
- 1/2 tsp garlic powder
- 1 tsp avocado oil
- 1/2 sweet onion, diced
- 4 cloves garlic, minced or pressed
- 1 lb ground beef, lean 90/10 recommended
- 3 tbsp tomato paste
- 2 tbsp coconut aminos
- 1 tsp apple cider vinegar
- 1 16 oz package frozen mixed vegetables
- 1 cup beef broth
- 1 tbsp arrowroot powder , mixed with 1 tbsp water
- 1/2 tsp salt
- pepper to taste
- fresh parsley, optional for topping
- Cover the potatoes in a large pot with water and bring to a boil. Cook for about 15-20 minutes until the potatoes are fork tender. Strain and mash with a little bit of milk, ½ tsp garlic powder, and a pinch of salt until you reach mashed potato consistency. Set aside.
- Preheat the oven to 400 degrees fahrenheit and lightly grease a 9x9 baking dish.
- Heat a large skillet over medium high heat and add the avocado oil. Add the onion and saute for about 3 minutes until fragrant. Add the garlic and cook for another minute.
- Add the ground beef and pinch of salt and pepper and cook for about 5-7 minutes until cooked through.
- Add the tomato paste, coconut aminos, and apple cider vinegar and mix.
- Add the mixed vegetables and bone broth and cook for about 5 minutes, stirring until the vegetables are thawed completely.
- Add the arrowroot mixture, salt, and a bit of black pepper. Stir to combine. Bring to a simmer and allow to thicken for 5 minutes. Adjust seasonings as needed.
- Pour the beef mixture into the baking dish and spread evenly. Distribute the potato mixture over the top of the beef and spread evenly. Cook for about 15-20 minutes until the edges are bubbling.
- Serve with fresh parsley if desired.