Whole30 Shepherd's Pie (Paleo, GF)
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.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: dinner
Cuisine: Irish
Servings: 8
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
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.
- 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.
Calories: 375kcal | Carbohydrates: 46g | Protein: 15g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 567mg | Potassium: 1355mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3526IU | Vitamin C: 63mg | Calcium: 68mg | Iron: 4mg