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.
Servings: 8
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: 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