This Paleo Shepherd’s Pie is a classic, cozy comfort food that is sure to warm you up on cold fall or winter days! This shepherd’s pie is made with a savory beef filling of grass-fed ground beef, Japanese sweet potatoes, your favorite veggies and savory herbs. It’s all topped with a creamy and delicious mashed potato topping. This recipe is not only delicious, but it’s also healthy and nutrient-dense. It’s made with fresh, whole veggies and is gluten-free, dairy-free and paleo friendly! Whether you’re making it for a weeknight meal or a special occasion, this Paleo Shepherd’s Pie is sure to be a hit with everyone who tries it.
What is Shepherd’s Pie?
Shepherd’s pie is a savory dish of cooked minced meat topped with mashed potato and baked. Traditionally, shepherd’s pie is made with ground lamb, but it can also be made with ground beef, chicken or turkey. The meat is cooked with vegetables, such as onions, carrots, and celery, in a gravy. The mashed potatoes are then spread on top of the meat mixture and the pie is baked until the potatoes are golden brown and bubbly.
Shepherd’s pie is a popular comfort food dish in the United Kingdom and other English-speaking countries. It is often served as a main course with a side of vegetables or salad. It is a versatile dish that can easily be customized to your liking!
Why You’ll Love This Recipe
It is classic comfort food with a healthy twist!
This paleo shepherd’s pie is Whole30 compliant, gluten free, dairy free and paleo.
This meal is so flavorful and hearty!
It is kid-friendly and perfect for a family dinner.
This shepherd’s pie is perfect for meal prepping because it is easy to reheat!
It is nutrient-dense and delicious!
This meal is super customizable for your needs.
Equipment Needed
All you need to make this paleo shepherd’s pie is a cutting board, knife and a cast iron pan. Alternatively, you can use a baking dish if you do not have an oven-safe pan.
Ingredients Needed
Ground Beef: I like to use high-quality and organic meat whenever I can. My favorite place to get my meat is Butcher Box because they have organic and high-quality options and it gets delivered right to your door!
Broth: Broth adds flavor and moisture to this shepherd’s pie. It helps to cook the meat and vegetables evenly and it also prevents the filling from becoming dry. Feel free to use any kind of broth you desire, such as bone broth!
Garlic: Garlic is not only delicious, but it is also highly nutritious. It adds delicious flavor to this shepherd’s pie.
Celery: Celery is a versatile vegetable that can be used in a variety of dishes. It will add flavor and texture to the filling.
Carrots: Carrots are a versatile root vegetable that can be used in a variety of dishes, including shepherd’s pie. Carrots have a naturally sweet flavor that can help to balance out the savory flavors in shepherd’s pie.
Onion: Onions are a versatile ingredient that can be used in a variety of dishes, including shepherd’s pie. They add flavor, sweetness and texture to shepherd’s pie. They also help to cook the other ingredients evenly and prevent them from sticking to the pan.
Salt: My favorite salt is Redmond’s Real Salt because it is high-quality and made with zero fillers. If you use my discount code LESSWITHLAUR you can get 15% off their website.
Coconut Aminos: Coconut aminos is a savory sauce made from the fermented sap of coconut palms. It has a unique flavor that can help to enhance the other flavors in shepherd’s pie. This will help to season the meat and add flavor to the filling.
Potatoes: Japanese sweet potatoes add a unique flavor and texture to shepherd’s pie. They are sweeter and creamier than regular potatoes and they have a slightly nutty flavor.
Milk: Dairy free milk can be used in place of regular milk in shepherd’s pie to make it dairy free. Dairy free milk can also add creaminess, richness and flavor to the shepherd’s pie. I used almond milk in my shepherd’s pie, but feel free to use coconut milk or any other plant-based milk option!
Oil: I like to use avocado oil in my shepherd’s pie, but feel free to use any type of oil. Oil adds creaminess and richness to the mashed potato topping.
Step-By-Step Instructions
Step 1: Brown ground beef in cast iron skillet over medium heat. Add in garlic, onion, carrots, celery, coconut aminos and broth and cook until lightly browned.
Step 2: While the beef and vegetables are cooking, boil water for potatoes. Add potatoes to water and boil until soft.
Step 3: Strain potatoes and mix with milk and oil, using a mixer or by hand.
Step 4: Spread potatoes over beef mixture and bake in the oven at 375°F for 20 minutes.
Storage
Let the shepherd’s pie cool completely. Place the shepherd’s pie in an airtight container. Refrigerate the shepherd’s pie for up to 4 days. To reheat, bake the shepherd’s pie in a preheated oven at 350°F for 30-45 minutes, or until heated through.
You can also freeze shepherd’s pie for up to 3 months. To freeze, follow these steps: Let the shepherd’s pie cool completely. Wrap the shepherd’s pie tightly in plastic wrap and foil. Label the shepherd’s pie with the date and freeze.
What to Serve with Shepherd’s Pie
Shepherd’s pie is a hearty and comforting dish, but it can be heavy on its own. That’s why it’s important to serve it with a side dish that can help to balance out the flavors and textures. Here are a few ideas:
- Green vegetables: Roasted Brussels sprouts, green beans, asparagus, or broccoli are all great options. They add a fresh and healthy counterpoint to the richness of the shepherd’s pie.
- Salads: A light and refreshing salad is another great way to balance out the flavors of the shepherd’s pie. Try a simple green salad with a vinaigrette dressing, or a more complex salad with ingredients like roasted vegetables, nuts and seeds.
Variations
Meat:
- Instead of ground beef, try using ground lamb, ground turkey or ground chicken.
- For a vegetarian or vegan shepherd’s pie, use a combination of lentils, mushrooms and beans.
Veggies:
- Instead of carrots, onions and celery, try using other vegetables, such as broccoli, cauliflower, brussels sprouts or green beans.
- For a spicier shepherd’s pie, add some chopped jalapeños or chili peppers.
- For a more complex flavor, add some herbs and spices to the vegetable mixture, such as thyme, rosemary, or garlic powder.
Potatoes:
- Instead of Japanese sweet potatoes, feel free to use regular potatoes or sweet potatoes.
Recipe FAQ
What is traditional shepherd’s pie made of?
Traditionally, shepherd’s pie is made with ground lamb, but it can also be made with ground beef, chicken, or turkey.
What do you eat with shepherd’s pie?
I like to pair my shepherd’s pie with a side salad, gravy or vegetables!
Are potatoes paleo?
Whether or not potatoes are paleo is a matter of some debate. Some people who follow the paleo diet believe that potatoes are off-limits because they are a starchy vegetable. Others believe that potatoes are acceptable because they are a whole, unprocessed food. If you do not eat potatoes, feel free to substitute them for cauliflower or another mashed vegetable!
Can I substitute mashed cauliflower for potatoes?
Yes, absolutely!
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If you make this Paleo Shepherd’s Pie and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or Tik Tok.
Paleo Shepherd’s Pie
Equipment
- 1 cutting board
- 1 knife
- 1 cast iron skillet
- 1 large pot
- 1 mixer (or option to mix by hand)
Ingredients
- 1 package ground beef
- 2 cloves garlic minced
- 1/2 sweet onion chopped
- 5 carrots chopped
- 3 celery stalks chopped
- 2 tbsp coconut aminos
- 2 Japanese sweet potatoes
- 1/4 cup dairy-free milk almond milk or coconut milk
- 1 tbsp avocado oil
- 1/2 cup broth
Instructions
- Brown ground beef in cast iron skillet over medium heat. Add in garlic, onion, carrots, celery, coconut aminos and broth and cook until lightly browned.
- While the beef and vegetables are cooking, boil water for potatoes. Add potatoes to water and boil until soft.
- Strain potatoes and mix with milk and oil, using a mixer or by hand.
- Spread potatoes over beef mixture and bake in the oven at 375°F for 20 minutes.
So delicious! Made this recipe last week! I subbed the sweet potatoes for yellow potatoes. This recipe will definitely be on rotation through the winter.
aw yay! I’m glad to hear that 🙂