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This Whole30 shepherd’s pie recipe is made with a spiced ground beef gravy on the bottom, and a cauliflower and potato mash on top. It is a healthier version of the traditional shepherd’s pie, but it is just as delicious!

A slice of whole30 shepherd's pie on a plate.

One of my favorite Whole30 compliant dishes to make is shepherd’s pie. It’s a complete meal in one pan that is satisfying and delicious. I also like making whole30 potato soup and turkey apple meatloaf.

This healthy shepherd’s pie recipe has a yummy ground beef gravy with carrots that is covered in a cauliflower and potato mash. I like making it even when I’m not following any specific diet, just because it is delicious, filling and healthy. It has the added perk of being Whole30 compliant, Paleo, dairy-free, and gluten-free.

Why this recipe works

  • It is a good option for those that are dairy free, gluten free, grain free, Paleo or Whole30.
  • It is a hearty meal that makes great leftovers.
  • It is made with healthy ingredients.
  • It is a great way to use up ground beef and potatoes.

Recipe ingredients

Ingredients needed to make Whole30 cottage pie.
  • potatoes– gold potatoes have a soft texture and sweeter taste that works good for making mashed potatoes.
  • cauliflower– this is used to add veggies in a sneaky way to the mashed potatoes.
  • garlic powder– this seasons the mashed potatoes.
  • onion powder– this seasons the mashed potatoes.
  • coconut cream– this is used to replace heavy cream in the mashed potatoes. Make sure you like the taste of the coconut cream you are using. I find Savoy to be creamy but not taste too much of coconut.
  • carrots– these veggies go into the beef gravy.
  • ground beef– use a good quality ground beef here. The fat content doesn’t matter.
  • coconut flour– this is used to thicken the gravy.
  • tomato paste– this flavors the gravy.
  • ground cloves– I use this flavor to replace Worcestershire Sauce. Take a smell of it and if the smell isn’t for you, add only a pinch to the dish.
  • chili powder– I like adding this spice to the gravy for the taste.
  • chopped or crushed tomatoes– whichever one you have on hand.
  • chicken stock– this is used for the gravy as well.

See recipe card below for a full list of ingredients and measurements.

Additions/ Substitutions

  • You can not use cauliflower in the mash and only use potatoes.
  • Instead of coconut cream, you can use coconut milk or almond milk.
  • Instead of ground beef, you can use ground turkey.
  • Instead of coconut flour, you can use tapioca flour or arrowroot powder.
  • Instead of chicken stock, you can use beef stock or bone broth.
  • Add less pepper if you want less of a kick.
  • Add less cloves if you don’t love that spice.

Step by step instructions

Mashed cauliflower and potatoes in a bowl.
Step 1

Step 1: Make the cauliflower and potato mash.

To do this you have to boil the cauliflower and potatoes and then put them into a bowl with coconut cream, garlic powder, onion powder, olive oil, salt, and black pepper. Then mash it all together.

Carrot and beef gravy in a pan.
Step 2

Step 2: Make the beef gravy.

Sautée the carrots, then add the onion and garlic.

Then add the beef along with the spices, coconut flour, crushed tomatoes and chicken stock. Cook until the sauce thickens.

Carrot and beef gravy in a pan.
Step 3

Step 3: Pour the beef gravy into a large baking dish.

Adding cauliflower and potato mash to the beef gravy.
Step 4

Step 4: Add the mashed cauliflower and potatoes on top of the beef gravy.

The cauliflower and potato mash spread out on to of the beef gravy.
Step 5

Step 5: Evenly spread out the cauliflower potato mash.

Freshly baked Whole30 shepherd's pie.
Step 6

Step 6: Bake until golden.

Recipe FAQs

How do you store it?

Cover the whole dish in aluminum foil and store in the fridge for 3-4 days. You can also place leftovers in an airtight container and store in the fridge that way.

Can you make this in advance?

Yes! Follow all the steps up until baking. Then store the dish in the fridge until ready to bake. Just add an extra 10-15 minutes to baking time.

What makes this shepherd’s pie Whole30?

For starters, there are no peas inside ( which are a legume). There is no butter or cream in the potatoes. There are no processed ingredients like Worcestershire sauce. There is no refined flours or sugars in this recipe either.

Healthy shepherd's pie in a plate.

Other healthy Shepherd’s Pie recipes you’ll love:

Did you try this recipe? Please leave me a ⭐ review below!

5 from 3 votes

Whole30 Shepherd’s Pie (Paleo, GF)

Servings: 8
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Whole30 Shepherd's Pie | Perchance to Cook, www.perchancetocook.com
Whole30 Shepherd's Pie recipe. A Paleo, dairy-free, and gluten-free shepherd's pie recipe made with a spiced ground beef gravy with carrots on the bottom, and a peppered cauliflower and potato mash on top.

Ingredients 

Mashed potato topping ingredients:

  • 6-8 medium potatoes, cut into 1 inch slices
  • 1/2 head cauliflower, cut into smaller florets
  • 1/2 tsp garlic powder, divided
  • 1/4-1/2 tsp ground black pepper, (start with 1/4, add more to taste)
  • 1/2 tsp salt, divided
  • 1/4 tsp onion powder
  • 3 Tbs coconut cream, divided (Savoy tastes the best to me and has no preservatives)
  • 1 Tbs olive oil

Shepherd’s pie filling ingredients:

  • 2 tsp olive oil
  • 3-4 carrots, sliced (this was 2 cups for me)
  • 1 onion, diced (this was 1 cup for me)
  • 2 cloves garlic, diced
  • 1 lb ground beef
  • 1/2-1 tsp black pepper, (start with 1/2 tsp and use more for a kick, I used 1 tsp)
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1 Tbs coconut flour
  • 2 Tbs tomato paste, (Cento is paleo)
  • 1 Tbs apple cider vinegar
  • 1/4 tsp ground cloves
  • 1/2 tsp onion powder
  • 1/2 tsp chili powder
  • 1 cup chopped tomatoes, (Pomi is my all time favorite)
  • 1 cup chicken stock or bone broth

Instructions 

  • Preheat the oven to 400 degrees.
  • Boil the sliced potatoes, and the cauliflower florets in water for 20-25 minutes, until you can easily stab the potatoes with a knife. Set aside.

Make the Shepherd’s pie filling:

  • Put 2 tsp of olive oil and 2 cups of sliced carrots into a large pot, mix, and heat over medium-high heat. Sauté the carrots until tender, about 4-5 minutes. Add 1 cup of diced onions and the diced garlic, mix and sauté for 1-2 minutes.
  • Reduce the head to medium, add the ground beef to the pot and mix breaking it up into smaller pieces. Top the ground beef with 1/2-1 tsp of black pepper (I used 1 tsp bc I liked the added kick), 1 tsp of salt, and 1 tsp of dried thyme. Mix and cook until the meat is browned, about 5 minutes.
  • Add 1 Tbs of coconut flour to the meat and mix well. Then add the 2 Tbs of tomato paste, 1 Tbs of apple cider vinegar, 1/4 tsp of ground cloves, 1/2 tsp of onion powder, and 1/2 tsp of chili powder to the meat and mix. (Note: if cloves aren’t your thing, put a pinch in, but I found this gave it more of a Worcestershire sauce flavor while keeping it Paleo and Whole30). Add 1 cup of chopped tomatoes, mix, and simmer for 2 minutes.
  • Add 1 cup of chicken stock or bone broth and simmer until the sauce reduces to a gravy, about 5-7 minutes.
  • Pour the shepherd’s pie filling into a 9in x 13 in glass dish.

Make the mashed potato topping:

  • Put 1/2 of the boiled potatoes and cauliflower florets into a large bowl. Top with 1/4 tsp of garlic powder, 1/4 tsp black pepper, 1/4 tsp salt, and 2 Tbs of coconut cream. Mash everything together until smooth. Then, add the rest of the potatoes and cauliflower, and top with 1 Tbs of olive oil, 1 Tbs of coconut cream, 1/4 tsp of garlic powder, 1/4 tsp of onion powder, 1/4 tsp of salt, and mash until smooth. Optional- add an extra 1/4 tsp of ground black pepper. I liked this because it added a spice to the mashed potatoes, but taste it first before adding it.
  • Scoop the mashed potatoes onto the filling in the pan, evenly distributing it and then smooth it out with a spatula.
  • Bake for 20-25 minutes.

Notes

  • You can not use cauliflower in the mash and only use potatoes.
  • Instead of coconut cream, you can use coconut milk or almond milk.
  • Instead of ground beef, you can use ground turkey.
  • Instead of coconut flour, you can use tapioca flour or arrowroot powder.
  • Instead of chicken stock, you can use beef stock or bone broth.
  • Add less pepper if you want less of a kick.
  • Add less cloves if you don’t love that spice.

Nutrition

Calories: 375kcalCarbohydrates: 46gProtein: 15gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 37mgSodium: 567mgPotassium: 1355mgFiber: 7gSugar: 5gVitamin A: 3526IUVitamin C: 63mgCalcium: 68mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: dinner
Cuisine: Irish
Tried this recipe?Mention @perchancetocook or tag #perchancetocook!
 

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13 Comments

  1. Dominique, this was so good! I used lamb and added a bit of tapioca starch. Next time I may use a tad less coconut cream – this was my first time using it. I haven’t had much of an appetite for anything the past few days of the Whole30, so this was the perfect comfort food to get me through my appetite slump and this ridiculously cold weather!5 stars

    1. Oh good! I’m so happy to hear that! 🙂 Coconut cream can take some getting use to. I’ve realized that I am suppper picky when it comes to coconut cream and only like the Savoy brand for texture and taste lol How far along are you on the Whole30?? I remember going through a no appetite phase when I did it last year. Good luck!!

    1. You are welcome!! So happy you enjoyed it!! I’m thinking of making this again soon… the weather calls for it 🙂

  2. I love your recipes! I’m writing this as your Hungarian Stew cooks in my crockpot…a family favorite! Have you ever made the Shepherds Pie with ground lamb? What do you think?

  3. Do you think this recipe would work with chicken instead? I don’t eat beef, but am beginning the Whole30 here very soon… just rounding up some recipes. 😀