Enjoy simple, delicious, comfort food! This Shepherd’s Pie recipe is made with ground beef or lamb, sautéed vegetables and topped with mashed potatoes, then baked in the oven to crispy, creamy, savory perfection. It’s an easy weeknight dinner that’s unbelievably easy and oh so cozy!
Did I mention this is a Paleo and Whole30 compliant Shepherd’s Pie? I included an easy Keto / Low Carb adaptation below, too! Oh and by the way, it uses just one pan for easy clean up!
Ultimate (Healthy) Comfort Food
If there’s one thing I want when the cold weather sets in, it’s comfort food. I used to think that would mean lot of cheese, bread, and the eventual “ugh” feeling, but now I see that it doesn’t have to!
There are many, many super comforting, cozy recipes that can be easily adapted to meet Whole30 and Paleo restrictions. That means I can experience all the happy feelings of my favorite foods, like this Whole30 Shepherd’s Pie, and still feel like a rock star!
Now technically, this could be a Cottage Pie recipe, and that’s because traditionally, Cottage Pie is made with beef and Shepherd’s Pie is made with lamb.
But honestly, that’s where the majority of the differences lie. In America, the names are pretty interchangeable. And while I love lamb (just check out my Italian Lamb Meatballs recipe!), ground beef is a little easier to come by in most grocery stores.
Here’s what’s in it:
- Beef or Lamb
- Beef Stock
- Tomato Paste
- Green Beans
- Coconut Aminos
- Seasonings: Salt, Thyme, and Oregano
So when you’re following a more traditional recipe, there really isn’t a ton to change to make it a Whole30 or Paleo Shepherd’s Pie. Just omit any legumes (corn), and substitute green beans, and then make sure there’s no dairy. I make my mashed potatoes with ghee and almond milk, so we’re all good!
Keto/Low Carb Shepherd’s Pie Recipe Adaptation:
Making this dish Keto friendly is very, very simple! Just omit the carrots and top with cauliflower mash instead of the potatoes, then sprinkle with about 1/2 cup of full fat cheese.
How to Make Shepherd’s Pie
- Brown the ground beef in an oven safe skillet
- Add the vegetables and sauté together with the beef
- Add the stock, tomato paste, and seasonings.
- Spread mashed potatoes on top (or cauli mash)
- Bake & enjoy!
Pin it for later:
If you like this recipe, check out:
- Egg Roll in a Bowl Skillet (Whole30, Low Carb)
- Swedish Meatballs (Whole30, Low Carb)
- Barbacoa Beef & Plantain Sliders (Whole30)
- Classic Pot Roast (Whole30)
*If you’re planning for a Whole30, be sure to take a look at my monthly Whole30 Meal Plan (with weekly printable shopping lists)!
If you make this recipe, I’d love to see! Please tag me on Instagram @cookathomemom!
Easy Shepherd’s Pie (Whole30, Gluten Free, Paleo)
Beef & Vegetable Filling
- 1 lb ground beef or substitute ground lamb
- 3 medium carrots
- 1 cup green beans
- 1/2 onion about 1/2 cup diced
- 1 rib celery
- 1 clove garlic
- 2 tbsp tomato paste
- 3/4 cup beef stock
- 1 tsp coconut aminos
- 1/2 tsp salt
- 1/4 tsp thyme
- 1/4 tsp oregano
Mashed Potato Topping
- 2 lbs russet potatoes about 6-7 medium potatoes
- 1/3 cup coconut milk full fat
- 2 tbsp ghee
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
Prep the Vegetables
- Preheat your oven to 400F.
- Dice the onion, carrots and celery. Mince the garlic. Cut the green beans into 1/2 inch pieces.
Cook the Potatoes
- Wash and peel the potatoes. Cut them into 2 inch cubes.
- Add the potatoes to a large pot of salted water and bring to a boil. Boil until the potatoes are cooked and softened enough that you can easily stab them with a fork.
- Transfer to a large bowl, add the coconut cream, ghee, and salt and pepper. Use a potato masher or hand mixer to blend only until smooth (be careful not to over-mix). Add more coconut milk if needed to reach a creamy consistency.
Cook the Filling
- Meanwhile, heat an oven-safe skillet over medium heat. Brown the ground beef, breaking apart as it cooks, for about 3-4 minutes.
- Add the onion, carrot, celery, and garlic, and saute together for another 2-3 minutes.
- Stir in the beef stock, tomato paste, herbs, and salt. Saute together for another 2-3 minutes.
- Spread the mashed potatoes evenly on top of the mixture (I like to leave a little open space on the edges so it bubbles over a tiny bit. Those crispy pieces are my favorite bites!).
Bake & Serve
- Bake in the oven for 15-18 minutes or until the potatoes begin to get crispy on top.
- Remove from the oven and sprinkle wtih fresh thyme and fresh cracked black pepper. Divide among four plates and serve!